I know that pasta gets a bad reputation. I hear it all - filled with carbs, high in fat (which by the way isn't even true!) and filled with empty calories. Well some of this is true if you buy the white flour pasta and add lots of cheese, sauce, meat and fattening oils. But if done correctly it actually can be not only not bad for you but actually good for you and very, very healthy!
Healthiest Pasta Salad
1 pound of veggie Ronzoni tri color pasta curly
1 pound of whole grain Ronzoni pasta curly
1 head of broccoli
1 head of cauliflower
1 can of black olives
1 cup of fresh cooked corn
4 large carrots
1/2 tsp. onion powder
1/4 tsp. garlic powder
4 tbsp. of low fat olive oil enhanced mayo
3 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
1 tsp. Jane's Crazy mixed up salt
1 packet of Equal
1. cook each of the pasta separately - cook them each for 10 minutes
2. mix them together and let them cool while you cook the veggies
3. clean and cut the broccoli into florets and cook in boiling water until al dente (about 3 minutes)
4. clean and cut the cauliflower into florets and cook in boiling water until al dente (about 3 minutes)
5. cut the carrots into 1 1/2 inch thick pieces and cook in boiling water until al dente (about 3 minutes)
For each of these vegetables you will want to pat down and dry to make sure the water is out.
6. cook the corn and the cut kernels off the cob
7. add the corn, broccoli, cauliflower, carrots into the pasta
8. slice the olives into thirds and then combine them with your pasta- mix it all well. Add in onion and garlic powder. Let sit while you make the dressing
9. mix the mayo, balsamic, red wine, Jane's crazy salt and equal together. Toss into salad and mix well. Allow to sit in fridge and marinate for at least an hour - preferably 3-4 hours.
Serve and Enjoy!
Healthiest Pasta Salad
1 pound of veggie Ronzoni tri color pasta curly
1 pound of whole grain Ronzoni pasta curly
1 head of broccoli
1 head of cauliflower
1 can of black olives
1 cup of fresh cooked corn
4 large carrots
1/2 tsp. onion powder
1/4 tsp. garlic powder
4 tbsp. of low fat olive oil enhanced mayo
3 tbsp. balsamic vinegar
1 tbsp. red wine vinegar
1 tsp. Jane's Crazy mixed up salt
1 packet of Equal
1. cook each of the pasta separately - cook them each for 10 minutes
2. mix them together and let them cool while you cook the veggies
3. clean and cut the broccoli into florets and cook in boiling water until al dente (about 3 minutes)
4. clean and cut the cauliflower into florets and cook in boiling water until al dente (about 3 minutes)
5. cut the carrots into 1 1/2 inch thick pieces and cook in boiling water until al dente (about 3 minutes)
For each of these vegetables you will want to pat down and dry to make sure the water is out.
6. cook the corn and the cut kernels off the cob
7. add the corn, broccoli, cauliflower, carrots into the pasta
8. slice the olives into thirds and then combine them with your pasta- mix it all well. Add in onion and garlic powder. Let sit while you make the dressing
9. mix the mayo, balsamic, red wine, Jane's crazy salt and equal together. Toss into salad and mix well. Allow to sit in fridge and marinate for at least an hour - preferably 3-4 hours.
Serve and Enjoy!
