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Superbly Summery Watermelon and Feta Pasta Salad

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Green banana pasta...

You heard that right! 

I was walking through town on a sunny Saturday to go to the pub (what else?) and ended up in the middle of some kind of market. I slowed down for the crowd of children piling up in front of an ice cream van, when a sign caught my eye (I think I’ve developed some kind of sensor actually):

GLUTEN FREE  .  ARTISAN  .  VEGAN  .  VEGETARIAN  .  PALEO  .  NON GMO  .  ADDITIVES FREE  .  CORN – SOYA – RICE FREE

I was over there before any kid had time to drop their dripping mound of sugary frozen goodness. I will admit, I was briefly disappointed by the rows of pasta packs, having hoped for something new and exciting. Boy was I wrong! My brain finally processed what the labels read, and my excitement rocketed right back: Flaxseed fusilli, Sesame fusilli, Green Banana fusilli… wait, what?! I think those were hands down the most interesting pasta I’d ever seen. I HAD to have it.

The nice lady at the stall advised me to cook them in a lot of salted boiling water, and to use them in a salad. She also informed me that the Nomad Health brand was so new it was not available in any stores yet, only on the town markets they visited and online.

I did go to the pub, but I already couldn’t wait to be back to try my deep green fusilli! I started with a handful, to see what they tasted like. Six minutes in rolling boiling water gave the best texture. I love plantain and I had expected them to have a similar taste, but I was way off piste. The best way I can describe it is that it’s like the best creamy walnuts you can have. I was very pleased with the texture as well, not at all mushy or grainy like many rice-based gluten free pasta. That’s when I knew what salad to have them in – an unusual combination for an unusual product – delicious!

Ingredients

  • Nomad Health Green Banana Fusili - 2 cups cooked
  • Watermelon - 1 cup
  • Feta -30g
  • Basil - 70g
  • Olive oil - 2 tbsp
  • Salt and pepper to taste

Method

Cook the pasta according to packet instruction. Drain and rinse under cold water immediately.

Then, add the cooled pasta to a bowl and toss in the olive oil. Stir in the watermelon balls. Using your (clean!) fingers, crumble the feta on top. Simply tear the basil roughly and add as well to the pasta.

Season to taste, and enjoy!

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