With an impressive 24g protein and 14g fibre per serve, this spring pasta salad is as filling as it is delicious. I love using a higher protein pasta when making pasta dishes to increase overall nutrition and make a balanced meal. the addition of legumes (red kidney beans and green peas) further boosts protein and adds a good dose of dietary fibre for gut healthy and satiety.
Ingredients
-
200g high protein pasta
-
150g (1 cup) frozen green peas
-
200g snow peas, trimmed, halved
-
1 tbs extra-virgin olive oil
-
Grated rind and juice of 1/2 lemon
-
1 tbs white balsamic condiment
-
Pinch dried chilli flakes
-
250g cherry tomatoes, quartered
-
400g can red kidney beans, rinsed, drained
-
75g feta cheese, cut into small cubes
-
1 cup fresh basil leaves
Method
1 Cook pasta in a saucepan of lightly salted water following packet instructions or until al dente. Add peas and snow peas for the last minute of cooking time. Drain, refresh under cold running water. Drain. Transfer to a large bowl.
2 Meanwhile, combine olive oil, juice, balsamic, chilli flakes and a pinch of salt in a medium bowl. Add tomatoes, stir and set aside to macerate for 5-10 minutes.
3 Add tomato mixture, kidney beans, feta and basil to pasta and gently toss to combine. Season to taste and serve.
Tips/hints
You can swap the pasta with legume pasta.
