Description
A light & fresh healthier pasta salad recipe for the Specific Carbohydrate Diet! Between the fresh veggies, creamy sharp cheddar cheese, fresh herbs, and delicious cold-pressed olive oil, this recipe is my go-to easy dish. Grain-free, SCD-friendly, Gluten-Free, High-protein, High-fiber.
Ingredients
- 1, 8oz. box of red lentil pasta
- 1/3 cup cold-pressed extra-virgin olive oil
- 2 tbsp. fresh lemon juice
- 1/2 cup diced pre-steamed beets
- 2/3 cup diced cucumber
- 4 oz. extra sharp aged white cheddar cheese, cubed
- 1/3 cup miniature grape tomatoes
- 1/3 cup chopped pistachios
- 1 tsp. dried parsley
- 1 tsp. dried thyme
- 1/2 tsp. sea salt
- 1/4 tsp black pepper
Instructions
- Cook the red lentil pasta according to the instructions on the box.
- Drain & rinse the pasta immediately under cold water for about a minute and set aside.
- In a large mixing bowl, thoroughly whisk the olive oil, lemon juice, parsley, thyme, sea salt, and black pepper together.
- Add the cooked & cooled pasta, diced cucumber, diced beets, tomatoes, chopped pistachios, and cheddar cheese to the oil and spice mixture. Toss well & eat right away or store in the refrigerator for up to a week!
- Category: entrees
- Method: stovetop
Nutrition
- Serving Size: about 2 cups
- Calories: 650
- Sugar: 2
- Fat: 43
- Carbohydrates: 60
- Fiber: 15
- Protein: 32
Keywords: grain-free, gluten-free, pasta salad, healthy dinner idea, healthy pasta recipe, meal prep, gluten-free meals, healthy dinner, easy meal prep, red lentil pasta, gut health, specific carbohydrate diet