This protein packed pasta salad is the PERFECT summer dish! My family eats it as the main course but it also makes a wonderful side dish if needed!
I like to sub out regular pasta noodles for the Banza noodles! They are significantly higher in protein and they are gluten free. They do have a slightly different texture than a regular pasta noodle but I just made this salad for a large get together and MANY non-gluten free people ate and enjoyed it while asking for the recipe!
Another fun thing about this dish is you can switch out the protein very easily. I added chicken breast to this dish this time but often times I use chickpeas which then makes this dish vegetarian! It is so versatile and also a VERY quick and easy dish!
Lemon Parmesan Pasta
Ingredients :
- 1-2 Cups cooked shredded chicken breast (sub for Chickpeas to make vegetarian)
- 1 Box of Banza pasta noodles
- 1/2 Red Onion sliced thin
- 2-3 Cups Spinach chopped
- 2 Lemons
- 1/4 Cup Avocado oil (Olive works well too)
- 1 Cup Parmesan Cheese
- 1 TB Garlic
- Salt
Directions:
- Bring about 6-8 cups of water to a boil. Follow directions for pasta from the box
- While the noodles cook slice the onion and chop the spinach. Place in a large mixing bowl and zest one lemon over top
- Next, take a separate bowl and zest the second lemon, the juice of both lemons (should be roughly 1/3-1/2 cup), avocado oil, a couple shakes of salt, 1 TB garlic, and 2 TB Parmesan and mix together for the dressing. Set aside.
- When the pasta is done drain the water and let it cool for about 10 minutes.
- After the pasta is cool place in the same large mixing bowl as the onion, spinach, and lemon zest. Add the diced chicken (or chickpeas) and pour the dressing over top as well as the rest of the parmesan cheese (1 cup) and mix altogether.
- Serve right after mixing or place in the fridge and serve cold (See Notes)
Notes: If you are planning on serving the salad cold keep 2TB of dressing set to the side and toss in the salad right before serving.