PHOTO CREDIT: LAURA G. DIAZ As a culinary creator, eating well, to me, is about so much more than just nutrients. It is above all about pleasure, creativity, and feeling connected to the food we put on our plates. It’s the joy of cooking at home, awakening all the senses, savoring each bite, and tuning in to what our body and our cravings are telling us. Because ultimately, eating well is about balance, mindfulness, and intuition. And what better way to bring that philosophy to life than with a delicious and comforting recipe? This pasta salad is a true delight—both for the taste buds and the eyes—and it’s perfect to share around the table. The secret? An ultra-creamy pesto enhanced by a splash of Bio-K+ drinkable probiotic. It’s such a simple (and tasty!) way to incorporate good bacteria into your diet, all while enjoying a balanced and satisfying dish. Whether for a hearty lunch or a light dinner, this recipe proves that pleasure and wellness can absolutely go hand in hand—no need to compromise! _____________ SERVES 4 INGREDIENTS Salad 2½ cups rotini pasta 400 g Nordic shrimp 1 green bell pepper, diced 3 celery stalks, diced 6 green onions, chopped ¾ cup cheddar cheese, cut into small cubes ¼ cup mayonnaise 1 bottle of Dairy Probiotic Drink (Original Unsweetened) Creamy Pesto 1 cup fresh Italian parsley, roughly chopped ½ cup fresh dill, roughly chopped ¼ cup roasted almonds ½ cup grated Parmesan cheese ¼ cup extra-virgin olive oil 1 tbsp lemon juice ¾ tsp garlic powder* ½ tsp sea salt 2½ tsp maple syrup Freshly ground pepper, to taste INSTRUCTIONS 1. In a small blender, blend all pesto ingredients until smooth. Set aside. 2. Cook pasta according to package directions. Rinse under cold water, drain well, and place in a large bowl. 3. Once the pasta has cooled, add shrimp, bell pepper, celery, green onions, and cheddar cheese. Add the pesto, mayonnaise, and drinkable probiotic, then gently toss to combine and coat all the ingredients evenly. 4. Serve and enjoy! *NOTE: I use garlic powder instead of fresh garlic in this recipe. Why? Because fresh garlic can interact with probiotics and potentially reduce the number of beneficial bacteria—something we definitely want to avoid here!
