PASTA SALAD VARIATIONS

PASTA SALAD VARIATIONS
Adapted from eatingwell.com
PASTA SALAD VARIATIONS

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from eatingwell.com

Ingredients

  • Antipasti Pasta Salad:

  • 2

    c thinly sliced fennel

  • 1

    c diced bell pepper

  • 1

    c quartered canned artichoke hearts

  • 1

    c canned cannellini beans, rinsed

  • 1/2

    c cubed salami

  • 5

    TBS shredded provolone

  • 3

    TBS chopped pepperoncinis

  • HERB

  • Fresh marjoram

  • Broccoli & Feta Pasta Salad:

  • 2

    cups halved cherry tomatoes

  • 2

    c chopped broccoli

  • 15 oz can chikpeas, rinsed

  • 1/2

    c crumbled feta cheese

  • HERB

  • Fresh oregano

  • Melon & Chicken Pasta Salad:

  • 2

    c cubed cantaloupe ( any melon)

  • 2

    c thinly sliced baby spinach

  • 2

    c cubed or shredded cooked chicken breast

  • 1/4

    c dried cranberries

  • 1/4

    c chopped prosciutto (bacon)

  • HERB

  • fresh tarragon

  • Vegetable & Tuna Pasta Salad:

  • 3

    c baby arugula

  • 1

    c diced zuccini

  • 2

    5 oz cans light tuna, drained

  • 1/2

    c shredded Parmesan cheese

  • 1/4

    c chopped

  • soft sun-dried tomatoes

  • HERB

  • Fresh basil

Directions

1. Pick and cook Pasta, start with 4 c pasta for each salad. 2. Load up on Veggies, start with 4 c fresh vegetables and/or fruits; arugula, artichoke hearts, baby spinach, broccoli, fennel, melon mushrooms, onion, peas, peppers, tomatoes, zucchini. 3. Add lean Protein, start with 1-2 c lean protein; hard boiled eggs, cooked chicken breast, cooked ham, beans, tuna. 4. Boost flavor; add 1/2 to 1 cup of: dried fruit, full flavored cheese, olives, pepperoncini, prosciutto, salami, sun-dried tomatoes. 5. Dress it with 3/4 c dressing. A-Creamy Buttermilk dressing: mash 1 clove garlic and 1/4 tsp salt in a bowl into a paste. Whish in 1/2 c buttermilk, 1/4 c mayo, 3/4 TBS chopped fresh herb and 1 TBS distilled white vinegar until smooth. B) Herb Vingaigerette: Whisk 1/4 c each EVOO, Chicken broth,and red wine vinegar in a bowl with 3-4 TBS chopped fresh herb, 2 TBS finely chopped shallots and 1/4 tsp salt and pepper each.

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