Made using red lentil pasta, this hearty pasta salad pleases all palates!
If you did a double-take when you saw the title of this recipe, no worries. Companies are now making pasta from beans alone, providing a grain-free alternative to pasta that’s higher in protein and still quite tasty. Trader Joe’s sells both red lentil pasta (not suitable for The Migraine Relief Plan until you have tested lentils) and black bean pasta. Other stores have chickpea pasta, which will have a milder flavor and smoother texture than the black bean rotini at TJs.
That’s where I also found the red pepper spread I used for this salad. You can also use their eggplant spread. If you don’t have a Trader Joe’s, try blending a jar of roasted red peppers with a little bit of olive oil, 1 teaspoon of white vinegar (for MRP) or white balsamic vinegar, and just enough water to make a nice sauce.
I roasted the vegetables at high heat in order to concentrate their flavors. You could also add diced eggplant (Japanese, not the big fat ones) and more oil and roast with the other vegetables, but use two sheet pans so the veggies aren’t crowded, otherwise they start to steam instead of roast.
I served this at a family BBQ and it was loved by everyone, including all the kids. You don’t have to tell them it’s high in veggies and protein.
vegan, vegetarian, gluten-free, celiac, migraine, low-sodium, grain-free diets
Not recommended for: