If you’re looking to make a cost effective meal, there is always the old reliable pasta salad. Problem is that most recipes for pasta salad include mayonnaise, cream or a abundance of cheese. No need for all of that! You can make a tasty, low fat, pasta salad that uses up all the leftover veggies in your fridge and if you want to turn it into a main course, just add some chicken or shrimp.
The key is the dressing. I use this dressing on many salads and it has a nice little bite to it that I think you’ll enjoy. If you don’t like a sharp taste in your salads, add a titch of honey and you’ll fall in love.
If you’re wanting to keep it even healthier, use whole wheat, 100 % durum semolina or rice.
People think of pasta salad only in the summer but I think any time of year is just fine.
If you’re really in a rush, pick up a rotisserie chicken on the way home from work and let the kids help with the preparation of the salad. Quick, easy and a crowd pleaser. I’d love to know what kind of salads you make. Have a great week, everyone. Cheers!
I am sharing this recipe with these fun bloggers.
- 1.5 cups pasta (rice, whole wheat preferred)
- 1 cup broccoli
- 1 8 ounce jar of artichoke hearts (chopped)
- 1/2 onion, diced
- 1 bell pepper (red, yellow, or orange)
- large handful of green beans, rinse, ends cut
- 16 cherry tomatoes (I used reds and yellows)
- 1/4 cup olives
- handful of fresh basil, chopped
- 1/4 cup extra virgin olive oil
- 1 tablespoon white balsamic vinegar
- 1 clove garlic, crushed
- 1/4 teaspoon red pepper flakes
- 2 teaspoons parsley
- pinch of oregano
- squirt of honey (optional)
- salt and pepper
- Cook pasta according to directions until al dente.
- Steam broccoli and green beans.
- Combine broccoli, green beans, artichoke hearts, onion, bell pepper, tomatoes, olives and basil in a large bowl.
- Combine all of the dressing ingredients and mix well. Drizzle dressing slowly over vegetables and pasta, tossing lightly. (You probably won’t use all of it so go slow and taste).
- Garnish with fresh parsley or basil.