Elaine Magee, MPH, RD from WebMD recently posted this amazing pasta salad. We tried it out and fell in love. It's a perfect compliment to a hot sunny day when you do not want to cook. Kids love the fresh cherry tomatoes and adults love the whole grain pasta and fresh veggies. Not only is this meal healthy, quick and tasty, it's also quite inexpensive. If you have tomatoes and basil growing in your back yard let the kids pick a few to add to the salad. We didn't have salami, but went ahead and chopped up some peperoni when we tried it. I think it would even taste wonderful without meat. Maybe adding in a few more veggies like broccoli or asparagus would be good too. Elaine did a great job reducing the fat and calories often associated with pasta salads and gave us a great base salad by which we can enjoy a different way each time we make it.
Insalata Caprese (Pasta Salad)
4 cups cooked whole-grain pasta blend, cooled
2 cups ripe cherry or grape tomatoes cut in half
8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/3 cup lightly packed fresh basil leaves, cut or torn into bite-size pieces
2 tablespoons olive oil
Salt to taste
Ground black pepper to taste
16 slices reduced-fat salami, quartered (optional)
2 cups ripe cherry or grape tomatoes cut in half
8 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
1/3 cup lightly packed fresh basil leaves, cut or torn into bite-size pieces
2 tablespoons olive oil
Salt to taste
Ground black pepper to taste
16 slices reduced-fat salami, quartered (optional)
- Place all the ingredients in a medium serving bowl and toss to blend well.
- Cover and chill in refrigerator until ready to serve.
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