Clean eating pasta salad made with black bean and quinoa noodles and a basil balsamic dressing. This healthy pasta salad is absolutely delicious! It’s also gluten-free, vegan and perfect for serving a crowd!
I was going to wait until tomorrow to post this but I can’t. I’m just too excited because I know that you are going to LOVE this pasta salad.
It’s my mom’s old-school recipe. The one I used to request for every summer cookout growing up — only healthier and bit more spiced up.
I stuck with elbow macaroni noodles, but used Ancient Harvest’s new Black Bean & Quinoa Supergrain Pasta. It has only three ingredients (black bean flour, brown rice flour and quinoa flour) so it’s naturally gluten-free and has an ample amount of protein and fiber. Nutrient dense pasta = boom!
The traditional recipe calls for Miracle Whip… which definitely not EBF friendly so I skipped it and used an olive oil-based balsamic dressing with fresh basil. Other than that the salad ingredients are all the same.
And Mom will be happy to know that I left the 1/2 teaspoon of sugar in the recipe. Maybe it’s just nostalgia but I think it really does add a little something to the salad. I went with coconut sugar to keep things more natural and unrefined. 🙂
Overall, this healthy pasta salad is quite a gem. It’s not only easy to prepare, but it requires only minimal ingredients and tastes so fresh and delicious. The recipe makes a huge portion so it’s great for serving a crowd!
Aren’t the blue noodles fun? I think they’d be great to serve for the 4th of July!
- 8 oz box Ancient Harvest Black Bean & Quinoa Pasta Elbows
- 2 cups tomatoes, chopped
- 2 cups cucumbers, peeled and chopped
- ¾ cup red onion, chopped
- 3 Tablespoons balsamic vinegar
- 2 Tablespoons basil, minced
- 2 Tablespoons olive oil
- ½ teaspoon coconut sugar
- ¼ teaspoon crushed red pepper
- 1½ teaspoons sea salt
- Cook pasta according to package instructions. Drain and run cold water over cooked pasta to cool. Add pasta into a large bowl with tomatoes, cucumber, and onion.
- Whisk together balsamic vinegar, basil, olive oil, coconut sugar, crushed red pepper and salt. Pour over salad ingredients and mix well. Refrigerate until cold. Serve.
Isaac and I couldn’t get over how tasty the black bean & quinoa noodles were! They cooked up quickly, held together well and had such a good texture. I’ve definitely tried a few gluten-free pastas in the past that were mushy so I was really excited by how great these noodles turned out.
Ancient Harvest Giveaway
Want to try the Bean & Grain pasta for yourself? Enter to win an Ancient Harvest prize pack with 2 boxes of the Black Bean & Quinoa Pasta Elbows, 2 Boxes of the Red Lentil & Quinoa Pasta Rotelle, 1 box of quinoa flour and 1 box of traditional quinoa. <– The regular quinoa and quinoa flour are two of my favorite Ancient Harvest products so we’re tossing those in as well!
Simply leave a comment on this post with why you’d like to win or how you’ll use the pasta for a chance to win. Giveaway winner will be chosen July 5th. The giveaway has closed. Congrats Erin!