So I stumbled across this recipe last week and was so pumped to try it out! It’s a cold pasta salad loaded with tons of veggies and not much else. Exactly what I was looking for! I also loved that it wasn’t your classic italian flavors, it’s a nice change from the normal pasta salads you are used to having. I changed it up a bit, some of it on purpose and some because I forgot. Whoops. Either way it turned out so yummy!
Can we stop right here for a second and talk about these meal prep containers. Yall. If you haven’t upgraded to the glass containers you are missing out. It makes your food feel so much more important. Seriously, I won’t put mine in the plastic containers anymore. It’s not pretty enough for me to eat out of! HA (find my containers here) Now back on topic.
I feel like it goes without saying but maybe you’re new here and don’t know about my beloved Banza Pasta. It’s a chickpea pasta that I used to replace a normal grain pasta. My mom actually gave me a couple boxes of this pasta a year ago and I just tried it out this spring. Why did I let it sit on my shelf for so long?! I can’t tell the difference from regular pasta, hopefully you can’t either.
Anyways, that’s what you start with. Then you add cherry tomatoes, bell peppers, red onion, and jalepeno. SO MUCH FLAVOR. Those all get diced up (onion and jalepeno need to be finely diced) and then you mix them togther with the pasta and a yummy cilantro lime dressing. Check out all of those veggies right there. Healthy lunch in the making! (also, aren’t my bowls so fun! Get them here)
Yall. The dressing. Let’s just take a moment to talk about how wonderful it is. Lime juice, olive oil, cilantro, spices. Done. I need to make this dressing again and see how it pairs with a taco salad. I’m thinking it would be bomb.
The original recipe calls for mango, avocado, and chicken. I decided to omit (aka accidentally left out) the mango and to add the avocado and chicken on the side. That way I am able to measure out the chicken so I get the proper serving size and so that the avocado doesn’t go bad. When I mixed it all up and dug into this on Monday at lunch it was ALL I had imagined it to be!
This would be a great side dish to take to a get together or even to keep around the house to snack on or to take to the pool. I think it’s going to be a staple around here!
TBP Cilantro Lime Pasta Salad (8 servings)
- 1 box banza pasta (I used rotini)
- 1 red bell pepper-diced
- 1 yellow bell pepper-diced
- 1 orange bell pepper-diced
- 1 cup finely diced red onion
- 2 cups cherry tomatoes-halved or quartered
- 1 jalapeno finely diced
- 1/3 cup freshly squeezed lime juice
- 2 TBSP EVOO
- ¼ cup fresh cilantro
- ½ tsp salt, garlic powder, cumin, cayenne
Cook pasta according to box. Combine pasta with bell peppers, onion, tomatoes and jalapeno. In a blender combine lime, EVOO, cilantro and seasonings. Pour dressing over pasta salad and mix. Serve cold with 3oz of chicken and half an avocado diced.
I also whipped up my super easy peppers and sausage on Sunday and I’m actually making the taco cauliflower rice skillet from this blog post tonight. Have yall made either of those? They are both so easy which is the name of my game. E A S Y. That’s what I need.