This linguine salad recipe is a favorite concoction that I created on a lazy Sunday afternoon. Before I go on my weekend grocery run, I always love to scan the fridge and pantry for any leftovers that I can make a meal out of and to also create a new grocery list for the upcoming week. By doing this on a weekly basis, I am able to make use of leftovers and get an inventory of what I need or already have in stock. This habit has truly helped me with preventing food waste and saving money overtime.
For this meal, I created a bright and wholesome pasta salad with just 3 main ingredients-my leftover homemade chutney, salad greens, and pasta! This entire meal was so satisfying and was ready in under 10 minutes. I love using chutneys in wraps, salads, or any pasta dish since it adds a burst of flavor and nutrition from herbs, spices, and nuts that I used to create it. Additionally, I always am glad to have high fiber and protein pasta in stock since it comes handy for quick and fulfilling meals like this one. This particular pasta was sent to me by Holista Foods that has turned out to be such a great option. This linguine is made with unique plant-based ingredients like okra, fenugreek, lentils, & more. It also provides 3 grams of fiber, 8 grams of protein, and is certified low-glycemic. Throwing together meals like this really shows me how achievable healthy living can be. If you don't have my exact ingredients on hand, you can create a similar concoction with a homemade or store-bought vinaigrette or pesto sauce, pasta, and almost any leftover veggies that you have!
Linguine Salad Recipe
Prep Time: 5 minutes
Cook Time: 3 minutes
Total Time: 8 minutes
Author: Huma Naz
2 heaping tbsp. of my coconut & herb chutney
2 cups of raw mixed veggies (I chose arugula, sliced carrots, sliced cucumbers)
4 oz. of Linguine pasta (I used Holista foods low glycemic linguine but for gluten-free diets, you can use any certified gluten-free linguine)
Garnish: 2 tbsp. of slightly crushed walnuts, coconut flakes, and a fresh lemon wedge
In a medium pot, add the linguine to boiling water. Return to rapid boil and cook the Holista linguini for 3 minutes a la dente or other linguine according to package.
Drain and rinse the pasta until cool.
Spread the salad out on 2 plates creating a bed of salad on each.
Toss linguine with the chutney and place on the bed of salad.
Garnish with a sprinkle of unsweetened coconut flakes, crushed walnuts, and a pinch of lemon. Enjoy!
This dish pairs well with protein sources like chickpeas, seasoned tofu, grilled chicken, and baked fish!