This delicious pasta salad is full of the first vegetables of the season – a perfect way to savor the flavor of eating right, during National Nutrition Month, and all year long.
Ask anyone why they eat the things they do, and I’ll bet you the number one answer will be “because it tastes good.” Maybe you’ll get an occasional “because it’s good for me”, but more than likely it’s all about taste. And it should be! Good food tastes good.
Close your eyes and imagine the taste of…
Are you hungry yet? When you start with good, fresh, whole ingredients, it has to be good – and good for you. That’s the message for this year’s National Nutrition Month. There is no universal “healthy food”, and it doesn’t have to be salad to be healthy. When you put the right foods and flavors together, and especially when you spend the time to make it yourself, it works. It’s good for your taste buds, AND your body, and you can just savor the flavor.
Today’s recipe is brought to you by the folks at Banza – they make a fabulous line of 100% natural pastas, that are made from chickpeas. That means they’re completely gluten-free, so you can still savor the flavor of pasta, even if you can’t have gluten. Those little chickpeas are also incredibly high in protein – one 3.5 ounce serving has as much protein as a chicken breast – and they’re full of healthy fiber.
I know it’s just March, but I couldn’t resist pulling together all of my favorite spring and early summer vegetables for this delicious Farmer’s Market Pasta Salad. It features Banza pasta, and it’s all dressed up in a lemon-herb buttermilk dressing. Perfect for a light dinner, mason jar lunch, or your next pot luck party. Excuse me while I savor the flavor…
Thanks Banza, for sponsoring this post! Check them out at EatBanza.com
How do you savor the flavor of eating right?