Our grilled summer vegetable pasta salad has been a hit so far, so we wanted to bring you another delicious pasta salad.
This week it's vegetarian protein packed one with chickpeas, peas and quinoa/brown rice noodles, plus some added protein from the cheese. You could, of course, add chicken or some Italian sausage to this if you eat meat and want to up the protein even further.
We added some crispy fried onions on top plus some chili onion crunch and it really took the whole thing to another level in terms of flavor and texture. While both are optional, we high encourage you add those.
VEGETARIAN PROTEIN-PACKED PASTA SALAD With zucchini, mushrooms, arugula, peas, garbanzo beans, parmesan, chili onion crunch, crispy fried onions & quinoa-brown rice noodles
INGREDIENTS
1 lbs pasta noodles (I used gluten-free quinoa-brown rice fusilli)
1/2 cup starchy pasta water
2 tbsp olive oil, more for finishing
2 shallot
5 cloves garlic
Salt and pepper (S&P)
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.
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