Chia Pasta Salad
Chia seeds are rich in a variety of healthy fats. You can easily incorporate this nutritious ingredient other than just adding chia seeds to your oatmeal! For example, try this chia pasta salad. Chia pasta contains protein, fiber, and no fat (saturated or trans) but lots of omega-3. Chia pasta is a great choice for a plant-based and gluten-free pasta option.
Pasta salad gives you the freedom to add your own favorite flavors. My combination below is a terrific combination of textures and nutrients. However, feel free to play while substituting or adding ingredients you prefer.
Ingredients:
1 cup sweet peas
1-14oz can of red kidney beans, drained and rinsed
1-14oz can of cannellini beans, drained and rinsed
1 red bell pepper, diced
½ red onion, diced
1 to 2 tablespoons chopped fresh parsley
1 tsp salt, plus more to taste
1 tsp black pepper, plus more to taste
About 2 tablespoons olive oil
About 1-2 tablespoons chia seed oil
Instructions:
Start boiling a pot of water for the pasta. Cook the pasta according to package directions. Once al dente, drain the pasta and set aside to cool.
In the meantime, prep your veggies and beans, then set aside.
In a large mixing bowl, add the cooked pasta, beans, parsley and all the chopped veggies. Sprinkle a teaspoon of salt and a teaspoon of pepper. Drizzle 2 tablespoons of extra virgin olive oil, then 1 tablespoon of chia seed oil. Give a toss, taste. Add more of what it needs. You may like more salt or pepper. If it seems dry add more oil. If you like more of the chia seed oil taste, you can add another tablespoon of it so it’s now equal parts of each oil. Otherwise, drizzle a little bit more of both or one in particular instead of the other. Give another toss and another taste test.
Cover and refrigerate until ready to serve.
We’d love to see your finished product! Post your picture on Instagram, tag us @danimade.kitchen and hashtag it #danimade