Tag archives for Pasta Recipes

5 Healthy PASTA SALAD Recipes | Back-To-School 2017


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**3 eBook Back-to-School Bundle Available Here**

Back-to-School Recipes
5 Healthy Meal Prep Ideas
Healthy Lunch Recipes
Healthy Snack Recipes

Frequently Used & Favorite Items

Tortellini Salad
Dressing:
1 tsp Italian seasoning
2 tbsp red wine vinegar
3 tbsp olive oil
Salt and pepper to taste

Salad:
4 cups tortellini, cooked and rinsed with cold water
2 cups baby spinach, roughly chopped
½ cup salami, diced
½ cup olives, sliced
½ cup artichoke hearts, chopped
1 cup baby bocconcini

In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and pour over dressing.
Enjoy!

Tuna Salad
Dressing:
½ cup plain yogurt
½ lemon, zest and juice
1 tbsp dill, chopped
2 tsp prepared horseradish
Salt and pepper to taste

Salad:
4 cups pasta shells, cooked and rinsed with cold water
1 red pepper, diced
1 can tuna, drained and flaked
¼ cup green onion, chopped
¼ cup parsley, chopped

In a medium sized bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and dress with yogurt dressing.
Enjoy!

Crunchy Noodle Salad
Dressing:
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp agave
1 garlic clove, grated
½ tsp ginger, freshly grated
1 tbsp oil

Salad:
3 cups vermicelli noodles, cooked and rinsed with cold water
½ cup red cabbage, shredded
½ cup cucumber, julienned
½ cup carrot, julienned
¼ cup green onions, sliced

In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and drizzle with dressing.
Enjoy!

Veggie Fusilli
Dressing:
½ lemon, juiced
1 tbsp dijon mustard
½-1 garlic clove, grated
3 tbsp olive oil
Salt and pepper to taste

Salad:
4 cups fusilli, cooked and rinsed with cold water
2 cups broccolini, cut into 1 inch pieces and steamed
1 cup radicchio, thinly sliced
1 cup baby bocconcini
¼ cup basil, chopped

In a small bowl, whisk together dressing ingredients and set aside. In a large bowl, toss all ingredients together and pour over dressing.
Enjoy!

Bruschetta Pasta Salad
Dressing:
1 tbsp balsamic vinegar
½-1 garlic clove, grated
2 tbsp olive oil
Salt and pepper to taste

Salad:
4 cups linguine, cooked and rinsed with cold water
1 cup tomatoes, diced
¼ cup red onions, finely diced
¼ cup basil, chopped
Parmesan for garnish

In a small bowl, whisk together dressing ingredients and set aside. To assemble salad, toss all ingredients together and pour over dressing. Garnish with freshly grated parmesan.
Enjoy!

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3 Spring Pasta Recipes!

Asparagus & Spring Pea Penne

1lb penne, dried
½ cup pancetta, diced
1 onion, finely diced
3 garlic cloves, minced
1 asparagus bunch, cut into 2” pieces
2 cups snap peas, sliced sliced into thirds
1 ½ cups ricotta cheese
¼ cup parsley, chopped
3 tbsp chives, chopped
Salt and pepper to taste
Lemon wedges for garnish

Cook pasta according to package instructions. Drain and set aside. In dutch oven over medium-high heat, add pancetta. Cook for 1-2 minutes and add onions and cook for another 2-3 minutes, or until softened. Add garlic and cook until fragrant. Add peas and cook for another 1-2 minutes, or until bright green. Add cooked pasta to dutch oven and mix well. Stir in ricotta and herbs. Season with salt and pepper to taste.
Enjoy!

Deconstructed Pesto Fusilli

1lb fusilli, dried
¼ cup olive oil
4 garlic cloves, minced
4 cups spinach, chopped
1-2 cup basil, chopped
1 cup cherry tomatoes, halved
1 cup parmesan, grated
½ cup pine nuts

Cook pasta according to directions on the box. Drain excess water and set aside. In a dutch oven over medium-high heat, add oil. Add garlic and cook until it becomes fragrant. Reduce heat to medium-low and add pasta. Add spinach, basil, tomatoes and half of the parmesan. Mix well and season with salt and pepper to taste. To serve pasta, garnish with remaining parmesan and top with pine nuts.
Enjoy!

Sausage, Oyster Mushroom & Broccolini Fettuccine

1lb fettuccine, dried
½ lb Italian sausage, casings removed
½ tsp chili flakes
2 cups oyster mushrooms, chopped
1 tbsp thyme leaves
2 garlic cloves, minced
1 bunch broccolini
Salt and pepper to taste

In a dutch oven over medium-high heat, cook for 3-4 minutes. Add chili flakes and oyster mushrooms and continue to cook until golden and cooked through. Add thyme and garlic and cook for another minute. Meanwhile, cook pasta according to package instructions. Add broccolini to pasta pot 1-2 minutes before pasta is cooked through. Drain excess water and toss pasta with sausage and mushroom mixture. Season with salt and pepper to taste.
Enjoy!

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