Good and good for you...
Yummy! Pasta salad.
What would the summer family cookout be without it? We all have a favorite recipe — some are light and healthy and others are just the old heavy, globby mess that are so full of calories that they could be a meal on their own.
I have an option that is light, full of fresh vegetables and tasty enough to entice even those people who don’t like healthy options. One of my daughters who is at that age where she hates anything that might be good for her, gobbled up a hearty portion of this salad the other day and asked for seconds. (Ha! I’ve discovered a way to trick a child into enjoying vegetables!)
This isn’t your grandma’s pasta salad, dripping with mayonnaise. A typical 1/2 cup serving of that recipe has about 310 calories. This one has about a quarter of that. It might cost a little more, but it’s still about $1 a serving…and so much healthier.
Start by switching to whole-wheat pasta or using some other sort of whole-grain pasta. This is a good way to pump up the fiber in your meal without changing the taste or texture of your salad. Use a light dressing and pop up the taste with fresh herbs. And, finally, add fresh vegetables for great taste…use whatever is in season for a wide variety throughout the year.
What would the summer family cookout be without it? We all have a favorite recipe — some are light and healthy and others are just the old heavy, globby mess that are so full of calories that they could be a meal on their own.
I have an option that is light, full of fresh vegetables and tasty enough to entice even those people who don’t like healthy options. One of my daughters who is at that age where she hates anything that might be good for her, gobbled up a hearty portion of this salad the other day and asked for seconds. (Ha! I’ve discovered a way to trick a child into enjoying vegetables!)
This isn’t your grandma’s pasta salad, dripping with mayonnaise. A typical 1/2 cup serving of that recipe has about 310 calories. This one has about a quarter of that. It might cost a little more, but it’s still about $1 a serving…and so much healthier.
Start by switching to whole-wheat pasta or using some other sort of whole-grain pasta. This is a good way to pump up the fiber in your meal without changing the taste or texture of your salad. Use a light dressing and pop up the taste with fresh herbs. And, finally, add fresh vegetables for great taste…use whatever is in season for a wide variety throughout the year.
Healthy Veggie-Pasta Salad
2 cups whole-wheat rotini (6 ounces)
½ cup extra-virgin olive oil
1 tablespoon red-wine vinegar or lemon juice
1 clove garlic, minced
Salt and pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
½ cup chopped scallions (4 scallions)
½ cup chopped pitted Kalamata olives (or black olives)
¼ teaspoon each basil, oregano, garlic powder
½ cup extra-virgin olive oil
1 tablespoon red-wine vinegar or lemon juice
1 clove garlic, minced
Salt and pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
½ cup chopped scallions (4 scallions)
½ cup chopped pitted Kalamata olives (or black olives)
¼ teaspoon each basil, oregano, garlic powder
• Bring a large pot of lightly salted water to a boil. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
• Whisk oil, vinegar, garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and herbs; toss to coat well.
