Erika Schlick, health coach, blogger and author of the cookbook Wandering Palate joined us today to demonstrate how to cook Cauliflower Pasta Salad.
She has has several healthy recipes to make while you have some extra time at home and are looking for simple and healthy meals to prepare. Here’s more from her:
This easy grain-free pasta salad is the perfect accompaniment to any summertime meal and can even become a main meal by adding your favorite protein. With briny and fresh Mediterranean flavors like salty olives, juicy tomatoes and fragrant basil, this dish will become a staple at every table. If planning to reserve in the fridge before eating, consider holding back some of the dressing to re-moisten the salad just before eating.
Cauliflower Pasta Salad
Servings: 4 to 8 servings (depending on if it is a main meal or side dish)
Prep Time: 15 minutes
Cook Time: 8 to 9 minutes
1 package caulilfower pasta or gluten free pasta, a shorter cut like Rotini or Penne is ideal (use code TRAILTOHEALTH for 10% off)
2 cups quartered cherry tomatoes
1 jar Kalamata olives, sliced
3 tablespoons roughly chopped fresh basil
Parmesan cheese, to taste (optional)
½ cup Kasandrinos olive oil (use codeTRAILTOHEALTH for 10% off)
Juice of 1 lemon
Zest of 1 lemon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh thyme
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon salt
1. For the pasta, boil the pasta per the directions on
2. For the dressing, whisk the olive oil with the lemon juice, lemon zest,
basil, oregano, thyme, garlic powder, onion powder and salt. Set aside.
3. Once the pasta is cooked, drain and allow to fully cool on the counter or in
the fridge. Once cooled, add the tomatoes, olives, basil, and Parmesan cheese
if using, and toss until thoroughly combined. Add the dressing and toss again.
4. Serve immediately or refrigerate until ready to eat.
Wandering Palate is currently shipping and available on her website and Amazon: