Some people think healthy eating is complicated. That it is a lot of preparation and no fun, especially if the recipe is vegan. Even though I am not a vegan but I do eat vegan food probably 90 per cent of my time, believe me I do have fun. My life is not boring and most of my dishes are probably more tasteful then those who do not eat vegan, gluten free or healthy in general. This vegan Italian Pasta Salad is a good example for this. You just need to open your eyes and look at all the colorful fruits and vegetables you can buy. Try something new once in a while.
On Sundays I try to prepare some dishes that I can take to work during the week. You should really give food preparation ahead a thought. First you will save some money because you really use what is in your fridge. Second, you will have healthy food ready so you do not reach for something unhealthy because you do not have time or you are already starving and do not want to waste time. This is a great method to make sure you are improving your everyday diet.
For many people, there is still the belief that healthy food, especially gluten-free and vegan food is boring. My Italian Pasta Salad is the proof that healthy, gluten-free, vegan food is easy and delicious to prepare.
I do not believe in diets. What I believe in is a healthy lifestyle. Yes, for example first week of this year I did do a juice detox but that was not for loosing weight but to learn something about myself, to prove something to myself. I did learn something about my eating habits and what importance food has on my life. And just because you deal with a gluten intolerance or celiac disease it does not mean you can not have pasta. If you are searching for some easy and fun, gluten-free recipes, maybe also try my Noodles in Tahini Peanut Sauce.
For the Italian Pasta Salad I use buckwheat pasta, one of my favorite gluten free pasta. You could also use any other pasta you have at home.
Italian Pasta Salad
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Ingredients
Italian Pasta Salad
1 cups Buckwheat Pasta – or any other pasta you like or have at home
1 Bell Pepper
1 small Zucchini
1 cup Cherry Tomatoes
14 oz Artichoke Hearts – Canned is fine
3 tbsp Pine Nuts
Dressing
1/2 cup Olive Oil
2 tbsp Aceto Balsamico
2 tbsp Oregano – fresh, chopped
1/2 tbsp Mustard
1 tsp Agave Syrup
1/2 clove garlic – minced
Sea Salt – for seasoning
Black Pepper – for seasoning
Instructions
- Cook and drain the pasta, rinse under cold water for a while to wash the starch of. The starch will make that the pasta is sticking together.
- Wash your bell pepper, cut and take the seeds out and then cut in small cubes as well as the zucchini. Wash the cherry tomatoes and cut in half, then quarter the artichoke hearts.
- For the dressing first mix the olive oil with the mustard, then slowly add the vinegar and all other ingredients. The oregano should be washed and chopped before being added. Season with salt and black pepper.
- Mix all your ingredients in a big bowl. I recommend to wait at least 30 minutes before eating the salad, it will taste better.
