When you are trying to eliminate carbs sometimes you don’t get to eat some of the simple pleasures, like pasta. I found this brand of pasta called Banza made from chickpeas. Banza has twice the protein and 4 times the fiber and about half the net carbs as regular pasta. Check it out at www.eatbanza.com. I added veggies to this salad that I like to use, but feel free to use whatever you have on hand.What you need:
- 1 12 ounce package of pasta (I like to use GF pasta, and recently tried Banza)
- 4 or 5 slices of Italian salami; finely diced
- 1 can tuna; drained and flaked
- 1 can of cannellini beans
- 1/2 green pepper; chopped
- 1/2 red pepper; chopped
- 1/2 red onion; chopped
- 3 stalks of fresh broccoli; chopped
- 2 carrots, chopped
- 6 ounces of black olives; chopped
- 1 tbsp capers (optional)
- Juice of 1 lemon plus zest
- Approximately 1/2 cup EVOO
- Approximately 1/4-1/3 cup red wine vinegar
- 1 tbsp sugar
- 1 – 2 tbsp Italian seasoning
- Chopped fresh basil and/or oregano if you have it
- Cheese of your choice – grated Parmesan, fresh mozzarella balls, and/or Daiya Havarti with jalapeño
- Salt and pepper to taste
What to do:
Bring a large pot of lightly salted water to a boil, add pasta and cook until tender yet firm to to the bite, approximately 6 minutes. Drain. Drizzle with EVOO and toss, sprinkle with a little kosher sea salt. Mix EVOO, red wine vinegar, lemon juice and zest, sugar, spices and set aside. Adjust to your own tastes. Add all of the veggies and meats to the pasta and toss. Add dressing and toss. Season with salt and pepper. Add cheese and toss!
I find that this salad tastes better after it sits for 24 hours.