Okay, so I don't know about you...but it's been hot. I mean, H.O.T hot, sweat dripping as soon as you step out of the house hot. So hot that the last thing you want to do is eat something warm because as soon as you do...it's game over.
Summer heat calls for summer recipes, the kind that don't make you sweat, that are easy to put together, and unbelievably TASTY. This recipe is one of those comfort foods that you find at a family BBQ, but with a twist. Instead of regular pasta, we've replaced it with chickpea pasta* which has more protein than traditional pasta since many of our clients struggle with reaching their protein numbers. And the best part? You can't tell the difference!
This tangy, protein-packed pasta salad is the perfect lunch in and of itself. Bring it to picnics, summer get togethers, or make it in bulk for your meal prep...no matter how you do it, you can't go wrong with this recipe!
*I found this pasta at Lidl right here in Dover, but you can also grab some by clicking here. If you want to use regular pasta, or a different substitute just make sure to account for it in your macros!
Serving size: 1/2 the recipe, Serves: 2
Calories per serving: 448, Protein: 37 g, Carbs: 35.6 g, Fat: 20 g
- 200 g cooked shrimp (tail-off)**
- 25 g raw yellow onion, diced
- 4 oz dry Banza chickpea Rotini
- 80 g raw cherry tomatoes, cut in half
- 25 g raw spinach
- 40 g Hellman's Real Mayo
- Bring 8 oz water to a boil, put pasta in pot once boiling. Cook until pasta is aldente. You definitely don't want to over cook it, otherwise it will become mush. Once cooked strain and douse with cold water to stop the pasta from continuing to cook.
- While pasta is cooking, dice up tomatoes and onions.
- Now combine the pasta with the rest of the ingredients and season with some salt & pepper!
**Pro tip: buy the shrimp already cooked that way all you have to do is thaw and go!