Diabetes Lunch Idea: 10 minute Kale Pasta Salad
Packed with vibrant kale, juicy cherry tomatoes, creamy goat cheese, and protein-rich white beans, this easy kale pasta salad recipe is nutritious and full of flavor.
Ingredients
- 8 oz ounces of small shell pasta
- 1 small head of kale, finely chopped
- 1.5 cups sliced cherry tomatoes
- 4 oz goat cheese
- 1/4 cup store bought pesto
- 1 15oz can white beans, rinsed and drained
- salt and black pepper to taste
Instructions
- Cook the small shell pasta according to package directions until al dente.
- In a large bowl, combine cooked pasta with finely chopped kale, sliced cherry tomatoes, crumbled goat cheese, pesto, and white beans.
- Toss all ingredients together until well combined. Season with salt and black pepper to taste.
- Serve immediately and enjoy!
Notes
Variations
- For a vegan version, omit the goat cheese or replace it with dairy-free cheese alternatives.
- You can also add a protein boost by incorporating grilled chicken, shrimp, or tofu into the salad.
- Opt for whole-grain pasta to increase the fiber content and enhance the salad's satiety factor, which can be beneficial for prediabetes management. If needed, you can substitute a gluten-free pasta.
- To make the salad even more nutritious, add other colorful vegetables like bell peppers, cucumber, or shredded carrots.