Wednesday, 28 March 2012

Pasta Salad Primavera

Usually it happens that, when I make a recipe, it ends up yielding less than the recipe estimates. Maybe I just make each serving too big, or maybe the cookbooks over estimate. Either way, I usually anticipate getting less out of the recipe than it says.

This is the first recipe in a LONG time that defied that a long shot.

I think the reason I got more out of this than expected is because the recommended serving size was way bigger than I would normally use for a side dish. Anywho, I was pleasantly surprised to see how much pasta salad was yielded, and there was lots to share around.

I have never been a huge pasta salad fan, mostly because I'm not a big fan of mayonnaise and heavy dressings. This salad was super light, super healthy, and packed full of fresh veggies. It would be perfect for a summers evening dinner on the back deck.

The veggies in this recipe are easily interchangeable with your favorite picks from the garden. The super light dressing is just enough to give a kick of flavor, but not so much that it feels overpowering. This salad would be a great compliment to a light meal.

We're halfway through the week! We're on the back end of the week and the weekend is in sight. Hang in there everyone, and have a great day!

Last Month: Oreo Cheesecake Cookies

Pasta Salad Primavera
Yields 4 servings (1.75 cups/serving)          (WW: 5pts/serving)
2 Tbsps parmesan cheese, grated
4 tsps olive oil
1 Tbsp red wine vinegar
1 garlic clove, minced
1 tsp grated lemon zest
1/2 tsp salt
1/4 tsp ground black pepper
2 cups Radiatori pasta, cooked
1 cup small broccoli florets, steamed until semi-tender
1 cup small cauliflower florets, steamed until semi-tender
12 cherry tomatoes, halved
1/2 red onion, finely chopped
1/4 cup fresh basil, thinly sliced

1) Cook pasta and prepare vegetables accordingly. Set aside
2) In a small bowl, whisk together parmesan cheese, olive oil, red wine vinegar, garlic, lemon zest, salt, and pepper. Stir until completely combined.
3) Mix together pasta and vegetables in a bowl, and drizzle dressing over top. Toss the salad until the dressing has coated the salad evenly.

(Recipe adapted from WeightWatchers New Complete Cookbook)

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