Growing up we made a dish called Thai Salad all the time, especially in the summer. Angel hair pasta, tossed with baby corn and slightly cooked peppers and broccoli, and topped with a perfect sauce. It was our staple for family open houses and picnics. Easy to whip up and a crowd-pleaser.
Once we had to go gluten-free we never found a rice pasta that worked well in the moment or as leftovers. So sadly, this dish that was once one of my favorites became one I dreamed of.
Then, a few weeks ago I had a lightbulb moment. My new favorite, Banza pasta would probably work so well! It holds up great, especially leftovers. Added bonus - it's healthy! I had actually never used the Banza spaghetti before so it was fun to try a new shape when testing this out, too.
Well. Success. Success. Success! I was so excited to have this work - not just as I prepared it, but the leftovers too. I made some roasted salmon to go on top (for extra protein), and years ago we always offered tofu or salmon as toppings. This 100% works with traditional pasta, but if you're looking to make it GF for sure use the Banza!
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11 thoughts on the matter:
This looks so good - and easy too! Thanks for sharing the recipe.
...that looks great!
YUM! This sounds like something I'd love!
Tamar, this looks amazing! I think I may make this tonight! We were going to grill some fish and I think this is perfect to go with it. Thanks for sharing!
Shelbee
www.shelbeeontheedge.com
Is that the chick pea pasta? I don't think we've tried that one. I've tried palmini!
Such an easy delicious recipe- making me hungry!!
Looks delicious! Thanks for sharing.
This sounds delicious! I love Thai food and have been missing it during this pandemic as I'm not eating out or doing take in.
That salad looks amazing! I will have to try out this recipe this weekend :-)
That looks so good. Thanks for sharing.
This sounds really good! I will have to try it out, although probably with regular pasta.
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