Luke Coutinho (Designed by Priyanka Vithlani, Meal Planning Analyst)
Embrace the monsoon season with our scrumptious veggie pasta recipe! This is not only a treat for your palate but also a wholesome and balanced meal that will keep you energized and satisfied throughout the day. It's a perfect blend of comfort and nutrition, making it an ideal choice for those rainy days when you need a little extra warmth and flavorsome nourishment for you and your munchkins.
Cook the pasta, drain, and then rinse with cold water. Set aside.
In a large bowl, combine the kidney beans/grilled chicken, cherry tomatoes, cucumber, bell peppers, carrots, black olives, corn kernels, and fresh basil leaves. Toss gently to mix.
Add the cooked pasta to the vegetable bowl.
In a separate small bowl, whisk together the vinaigrette dressing and pour the dressing over the pasta and vegetables. Toss everything together well.
Sprinkle vegan cheese (optional) over the salad and give it a final gentle toss.
Refrigerate the pasta salad for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled and enjoy!
Power tips and variations
Allow the prepared pasta salad to chill in the refrigerator for at least an hour before serving. This enhances the overall taste. It also makes it a refreshing option for a tiffin meal too.
One can use millet too instead of pasta.
If desired, you can add extra ingredients like olives, roasted nuts or seeds (such as pine nuts or sunflower seeds), or fresh herbs like mint or cilantro to elevate the flavor and texture of your pasta salad.
Notes
Whole-grain pasta used in pasta salad is a good source of dietary fiber. Fiber aids in digestion promotes bowel regularity, and helps maintain healthy cholesterol levels.
It also contributes to a feeling of fullness, which can support weight management efforts.
Adding a variety of vegetables makes it rich in fiber and antioxidants, which help neutralize harmful free radicals in the body.