One of my favorite summer things to do in New York City is having a picnic in Central Park. It’s always so fun and never gets old. Sometimes it’s with girlfriends, my husband or occasionally just me enjoying a day off (not so much longer as I’m 8 months pregnant). No matter what the occasion is, I love to create this beautiful and colorful salad.
I often hear people say that pasta is bad for you because of carbohydrates and they shouldn’t be eating it. As a health coach, I always recommend finding a balance. This pasta salad is packed with lots of colorful vegetables, contains no mayonnaise or any other unhealthy processed sauce and I used pasta that is made of quinoa not white flour. (I used this one because it only has 2 ingredients and no added crap ingredients. If you would like to become a member of this online store, let me know and I will send you a discount code for your order).
There are so many different types of pasta, even gluten free, like brown rice, quinoa, buckwheat, black bean, semolina, lentil and many more. These are all high protein pastas that are packed with fiber! So don’t be afraid of having pasta in your diet, just find which one is the most nutrient packed choice for you and enjoy it with lots of fresh vegetables! It’s all about balance and enjoying every step of the way!
What are your favorite healthy picnic foods? Let me know in the comments below!
If you re-create this recipe, share it on Instagram and let me know! I love to see your beautiful creations!
With health, ieva
- 1 cup cooked quinoa pasta
- 1 cup fresh spinach
- 1 medium tomato
- 1 cup raw broccoli
- 1 medium cucumber
- ½ cup chopped red bell pepper
- 1 tbsp chopped fresh dill
- 3 tbsp avocado oil
- juice of 1 lemon
- Chop all the vegetables in small cubes and mix together in a large bowl.
- Add the rest of the ingredients and mix well.
- Decorate it with fresh basil and enjoy!
- Keep refrigerated for up to 3 days.