PASTA SALAD VARIATIONS

By KimberlyB

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

Details

Adapted from eatingwell.com

Preparation

Step 1

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.