Pasta Salad Primavera

I am a HUGE fan of salads, and vegetables and pasta.  Todd, not so much . . . but I am slowly converting him, and bringing him around to my way of thinking.  Actually in all truth he loves my salads because, as he says, they are never boring!

This recipe here today is actually one I adapted from one which I found in an old Weight Watchers cookbook.  It is filled with colour, flavour, texture and taste!

 

I really enjoy these types of salads because they sit well, and taste even better the day after.  With plenty of fresh vegetables . . .  cauliflower, broccoli, cherry tomatoes and red onions  . . . chopped fresh basil.  

 

It would be even more colourful if you used both golden and red cherry tomatoes, and you could add some chopped peppers also for added crunch, colour and fibre. 

 

 I like to use whole wheat pasta.  Not only does it have a nice flavour, but it is also a diabetic friendly complex carbo-hydrate.

The dressing is flavourful and zest . . .  with lemon, garlic, red wine vinegar, some olive oil and some Parmesan cheese, which adds a nice depth of flavour.  Use freshly grated. It has more flavour than the packaged stuff. Oh, and I added some crushed pepper flakes for even more flavour.  You can leave them out if you want to, but I really like them. Not too much, just a pinch.

 

 Quick and easy to make and very tasty!  This is a summer salad winner/winner chicken dinner!

*Pasta Salad Primavera*

Serves 4

Printable Recipe

 

Low fat and delicious.  Whole wheat pasta studded with vibrant crispy tender vegetables tossed together with a rich cheese based dressing.  This only gets better upon standing.

2 TBS finely grated Parmesan Cheese

1 TBS red wine vinegar

1 tsp finely grated lemon zest

4 tsp olive oil

1 clove garlic, peeled and minced

pinch of crushed pepper flakes, or to taste

1/2 tsp salt

1/4 tsp freshly ground black pepper

115g whole wheat fusilli, uncooked(1 cup)

1/2 broccoli crown, broken into small florets (about 1 cup)

1/2 head cauliflower, broken into small florets (about 1 cup)

12 cherry tomatoes, halved crosswise

a handful of chopped fresh basil (1/4 cup)

1/2 red onion, peeled and finely chopped

 

Whisk together the cheese, vinegar, lemon zest, oil, garlic, crushed pepper flakes, salt and black pepper.  Set aside. 

Cook the pasta al dente,  according to the package directions. Drain well, rinse under cold water to cool, and drain again.  Place into a bowl. Set aside. 

Steam the broccoli and caulifower over boiling water, just until tender-crisp.  Let cool completely. Add to the boil with the pasta.  Toss in the cherry tomatoes, basil and onion.  Give the dressing a good whisk and then stir into the pasta mixture, tossing all together to coat.  Cover and chill for at least one hour prior to serving.  Delicious! 

179cal per serving.

6g fat

26g complex carb

 

 With the addition of some chopped cooked chicken or fish, it would become a delicious main dish salad as well.  Tuna or salmon would be excellent!  Bon Appetit!