Summer potluck season is upon us! Want a go to recipe that you can wow your friends with? You can't go wrong with a colorful pasta salad, and this one is nutrient packed with the addition of microgreens.
What the heck are microgreens you ask?
Microgreens are the edible leaves of any plant or herb, harvested before the plant develops its full root and leaf structure. Microgreens have 4-6x the nutrient content compared to the full grown plant of the same variety, so they pack a lot into their little, colorful leaves. They make wonderful, nutritious additions to salads, soups, sandwiches and smoothies.
In this Summer Shrimp Pasta Salad, the microgreens can be substituted for spinach if that is what you have on hand. But, I challenge you to bring some nutrient-dense microgreens into your kitchen and give them a try. I think you'll love them!
SUMMER SHRIMP PASTA SALAD
- 1 lb Banza chickpea pasta* (or other whole grain pasta of choice)
- 1 lb cooked shrimp, tails removed
- 2 cups cherry tomatoes, halved
- 2 packed cups microgreens of any variety (or spinach if preferred)
- 1/4 cup olive oil
- 1/4 cup lemon juice (~juice from 1 lemon)
- 1 tablespoon dijon mustard
- 1 clove garlic, minced
- 1 teaspoon salt
- Whisk together olive oil, lemon juice, mustard, garlic and salt for dressing. Set aside.
- Cook Banza Pasta according to instructions on the box.
- Toss pasta, shrimp and cherry tomatoes with dressing, then stir in microgreens.
- Serve chilled.
*Banza pasta is made from chickpeas and pea protein. It has higher protein and fiber content than regular pasta and has a great texture!