warm pasta salad

Pasta and Tomato Salad

Only 103 calories!

Ingredients:
100g pasta shells
175g sweetcorn kernels
4 sticks of celery, washed and sliced
4 tomatoes, skinned, quartered and seeded
chopped parsley to garnish
For the dressing:
150 ml low-fat natural yoghurt (or a vegan alt)
4 tbsp (60ml) tomato juice
¼ tsp (1.25 ml) Worcestershire sauce
salt and freshly found black pepper to taste
2 tsp (10 ml) chopped fresh oregano

Method:
1. Cook the pasta shells and sweetcorn in boiling salted water for 12-15 minutes.
2. Drain and rinse under running cold water.
3. Combine pasta and sweetcorn with the celery and tomatoes in a large mixing bowl
4. Mix the dressing ingredients together and pour over the salad, tossing well.
5. Spoon into a serving dish, sprinkle with parsley, cover and chill for about 30 minutes before serving.
6. Enjoy!

Warm Pasta Toss

Here’s a super easy way to use some leftover pasta if you don’t feel like cooking things to go with it! It’s kinda like a warm pasta salad sort of deal?

- Pasta (I usually do this w/ small pasta like rotini/campanlle/penne)

- Butter/Margarine (or a vegan or dairy-free substitute)

- Seasonings (My favorite combo is garlic powder/dill/oregano, but you could do lots of stuff! Basil! Thyme! Rosemary! Whatever you want!)

- Spinach (or other leafy greens. We often get one of those mixes w/ kale & chard)

- Tomato

- Optional: Cheese! Olives are good in this if you like ‘em! Already cooked meatstuffs! (Chicken or maybe ham would be good I think?)

Heat up your pasta.

Put your butter in a little bowl w/ your seasonings. Microwave for a few seconds to melt.

Toss your pasta w/ the butter.

Chop some greens & dice your tomato & toss them w/ your pasta.

Salt & pepper & done!

Since it’s getting pretty warm where I live I want to share my favorite warm weather recipe, pasta salad. My mom taught me how to make this and unlike a lot of pasta salads, I’ve never had it get dry or gummy.

You will need:

1 pound of pasta, I like to use tricolor rotini but you can substitute a different pasta if you like

½ cup oil, I usually use olive but again use whatever kind of oil you have or like

¼ cup white wine vinegar (though you can use apple cider vinegar or plain white vinegar)

3 Tablespoons of lemon juice

2 cloves garlic (I like to press mine with a garlic press, it’s magical but if you don’t have one the preminced jarred kind works)

½ teaspoon of honey (optional)

1 Tablespoon of plain yogurt

½ teaspoon of salt and pepper to taste

Vegetables and anything else you want in your salad (suggestions below)

Cook the pasta according to the package, when it’s done, strain it and rinse with cold water until it’s cool. Mix the oil, vinegar, lemon juice, garlic, honey, yogurt, salt and pepper together to make the salad dressing (this is easiest if you have a clean empty jar, just put everything in the jar and shake with the lid on). Put the pasta, any veggies or cheese you want, and the salad dressing in a large bowl and mix. Enjoy!

Suggestions for things to put in your salad:

cut up cucumbers

cut up bell peppers or other sweet peppers

sliced olives

sliced carrots

cut up green beans

cut up cauliflower (cut it up pretty small)

pea pods (make sure it’s a kind meant to be eaten in the pod like snow peas or sugarsnap)

basically any vegetable cut up into cubes or slices

cheese (especially crumbled feta)