Every single Summer since I had been a babes, I’ve attended a family cabin in North Minnesota to celebrate the 4th of July. Truthfully, it’s one of my favorite vacations because we all get together and celebrate with ridiculous little traditions.
It all begins early each day when my Godmother (my second Mother) puts an old school Shaggy CD on full blast. When we were little, we hated his music using a passion. These days, it makes us have a good laugh and we stumble out of our rooms breaking up and shaking our heads.
Next up, is the cinnamon move tradition. We make ridiculously huge over night cinnamon rolls and caramel pecan rolls for everyone to relish once the fishing boat parade is over. And yes, I simply said sail boat parade!!! How Minnesotan of me. Yep, we decorate the fishing boat with over-the-top HUGE American flag, banners, streamers, and more. The dog even gets to wear an American bandana and SHE LOVES IT (or so I think). A lot of the family members is dressed up in some sort of flag ensemble and built with whistles. Everyone through the lake lines their boats up and most of us honk our horns and influx to each other.
Yes, that is the tradition I’ve loved since I was little. And of course, it’s weird. But it is also really, actually fun.
This year I am hoping to make it back up to Minnesota therefore i can celebrate with everyone and whip up some of the best recipes. The one I’m posting today has become a go-to this Summer because of how easy it really is to create. AND BONUS points, it’s healthy! Because everybody knows how BBQs can get a little outrageous with the potato chips, bbq-drenched meat, weird potato salads and over-the-top sweets. All extremely delicious, but occasionally you need a small something lighter to bring to the table.
But most importantly because I know you’re going to have shots and blueberry pie following the fireworks. Or at least that’s what I’m going to be doing.
And to top everything off, I created this recipe with Ancient Harvest’s wonderful gluten free pasta that’s made out of lentils and quinoa. Each providing has 7g of dietary fiber and 12g of protein. Now I understand you wanna check it out.
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Healthy Southwest Pasta Salad with Chipotle-Lime Greek Yogurt Dressing
Calories: 252
Body fat: 2g
Carbohydrates: 40g
Sugar: 5.5g
Fibers: 9.9g
Protein: 19g
Prep period:
10 mins
Cook period:
15 mins
Total period:
25 mins
Ingredients
1 (8 oz) bundle Ancient Harvest Red Lentil & Quinoa Pasta
1 (15 oz) can black beans, rinsed and drained
1 cup organic sugary corn
2 roma tomatoes, seeded and diced
1/4 cup diced green onions
1/3 cup chopped up black olives
1/4 cup fresh diced cilantro
For the dressing:
1 chipotle pepper in adobo sauce (plus more to taste)
2 teaspoons honey
1 teaspoon chili powder
For garnish:
Diced avocado
Instructions
Cook pasta based on directions on bundle. Once done cooking and pasta is al dente, transfer to some strainer and wash with cold water after that transfer to a large bowl. Add in black coffee beans, corn, tomato vegetables, green onions, black olives and cilantro; gently stir having a spoon to mix every one of the ingredients.
Within a blender, add the dressing ingredients: greek yogurt, chipotle pepper, honey, lime juice, chili powder, cumin, oregano, paprika, onion natural powder and garlic natural powder. Mix for 30 mere seconds or until well mixed. Flavor and adjust seasonings as required. If you’d like more of a kick, add in another chipotle pepper. Occasionally I love to throw in cilantro into the dressing as well! It’s up to you.
Add dressing to pasta and stir well to mix and coat every one of the pasta. Cover and refrigerate for an hour, after that serve cold. Could be made up to 1 day ahead of time, just give it a stir before providing. Garnish with avocado, extra cilantro or green onions, if preferred. Makes 6 portions, just a little under 1 cup each.
Note: You can sub the spices (chili natural powder, etc) for approximately 1 tablespoon of taco seasoning. Add more to taste.
Happy Blogging!
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