Dairy-free lunch recipe, comin’ right up!
I loathe planning my lunches. It’s the hardest meal for me to plan. I get so tired of sandwiches and chips, but I want something that’s quick and easy. Throw in the complicating factor that I’m on a dairy-free diet because of breastfeeding, and planning lunches becomes a weekly battle.
I’m home to eat lunch on most days but that doesn’t mean I get a long lunch. Usually I scarf something down after I put Audrey down for a nap and before I start my non-baby work (e.g., chores, blog, hair/makeup, etc.). So when I discovered this Tuscan Pasta Salad it hit all the right notes for me – easy, dairy-free, delicious, quick and I can make a bunch of it and it lasts me all week. Here’s the recipe:
1 lb. chicken, cooked and cubed, lemon pepper seasoning to taste
1 lb. pasta noodles cooked al dente (can also make gluten-free pasta)
1 lb. asparagus, blanched and sliced into ½ inch pieces
1 pint cherry tomates, sliced
1 C. marinated artichoke hearts, chopped
1 C. black olives, sliced
DAIRY-FREE CREAMY ITALIAN DRESSING:
¾ C. olive oil
⅓ C. red wine vinegar
¼ C. mayonnaise
¼ C. nutritional yeast
2 cloves garlic, minced
2 t. sugar
2 t. salt
1 and ½ t. black pepper
2 t. dried parsley
- Sprinkle chicken with lemon pepper seasoning to taste. Cook at 375 degrees for 30-40 minutes (until internal temperature is 165 degrees). When done, cube chicken and set aside.
- Boil your pasta in salted water until al dente. Drain and rinse it off with cold water and set it aside in a large bowl.
- Cut your asparagus and boil it until it’s bright green and mostly soft (2-3 minutes). Blanche the asparagus by draining the water and dipping the asparagus into ice water. Drain and add it to your pasta bowl.
- Dice the olives, tomatoes and artichoke hearts. Add it to the pasta bowl.
- For your dressing, add all of the ingredients expect the oil in the blender. Turn on the blender and carefully pour the oil in while it is blending.
- Add the chicken to the pasta bowl.
- Pour the Italian dressing into your pasta bowl and toss together to coat.
It’s so good and it makes a bunch! It’s a great lunch recipe for those with allergies – you can make it gluten-free, vegan and dairy-free – but it also tastes really good.
Joie de vivre and lunches made easy!