I love to make pasta; aside from being Italian, it's just one of those meals that is always fairly easy to make ad so versatile. You can add anything and everything to some noodles and have a delicious, satisfying, and nutritious meal. Today this pasta salad has almost an even ratio of noodles to veggies and peas, plus it's flavored with olive oil and parmesan cheese, making it a well-rounded, balanced meal. Carbs, protein, and fat all included. It's also vegetarian and could easily be made vegan by using vegan parmesan or nutritional yeast. Although I didn't test it out, my sense is it would just as well.
This pasta salad is high in protein from the quinoa pasta, garbanzo beans, green peas, and parmesan cheese, making this a really well-rounded meal. Plus it is absolutely loaded with vegetables and sometimes that is the ratio I am looking for in a pasta salad.
A pasta salad made with dill, zucchini, mushrooms, English peas, lemon, garlic, and Parmesan cheese is delicious and nutritious.
Dill is an herb with a refreshing flavor that contains vitamins A and C, and minerals such as calcium, iron, and manganese. Zucchini is a low-calorie vegetable that is rich in vitamins A and C, potassium, and fiber. Mushrooms are a good source of protein, vitamins B and D, and minerals such as selenium and copper. English peas are a rich source of fiber, protein, and vitamins A, C, and K. Lemon is rich in vitamin C and antioxidants that support the immune system. Garlic is an antioxidant that contains allicin, which has antimicrobial properties. Parmesan cheese is a good source of protein and calcium.
The combination of these ingredients in a pasta salad makes for a nutritious and delicious dish. The dill and lemon add a refreshing flavor, while the garlic adds a savory taste. The zucchini and mushrooms provide a great texture, and the English peas add sweetness and color. The Parmesan cheese adds a nutty flavor and helps to bind the ingredients together.
To make the salad, cook the pasta according to package instructions and rinse with cold water. In a separate pan, sauté sliced mushrooms and diced zucchini in olive oil with minced garlic until tender. Add English peas and cook until they are bright green and tender. Mix the cooked vegetables with the pasta, dill, lemon juice, and grated Parmesan cheese. Toss to combine and serve chilled. Overall, this pasta salad is a great way to get a variety of nutrients and flavors in one dish. It's perfect for a summer meal or a potluck gathering.
VEGETARIAN PROTEIN-PACKED PASTA SALAD With zucchini, mushrooms, arugula, peas, garbanzo beans, parmesan, chili onion crunch, crispy fried onions & qunioa-brown rice noodles
1 lbs pasta noodles (I used gluten-free qunioa-brown rice fusilli) 1/2 cup starchy pasta water 2 tbsp olive oil, more for finishing 2 shallot 5 cloves garlic Salt and pepper 8oz mushrooms, sliced 3 zucchini, quartered into bite-sized pieces 1 cup English peas 1 -15oz can of garbanzo beans 2 cups arugula 1 lemon zest and juice 1/2 cup dill, rough chop 1/4 cup chili onion crunch or crushed red pepper 1 cup parmesan cheese, more for garnish crispy fried onions for serving DIRECTIONS Bring a pot of generously salted water to a boil. Cook pasta according to package instructions. In a large skillet over medium heat, warm olive oil. Then add the shallots, stir for 2 minutes. Season with S&P. Add the garlic, stir for 30 seconds, add in the mushrooms and zucchini, and season with S&P. Cook for 7-8 minutes until they release their liquid. Stir in the pasta, 1/4 cup starchy pasta water, and 1/4 cup olive oil. Mix well and then add in the peas, garbanzo beans, arugula, dill, chili onion crunch and Parmesan cheese. Taste test and adjust S&P to taste. Divide amongst bowls and top with more Parmesan and crispy fried onions.