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Garden Pasta Salad with Healthy Substitutions
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Brief Description
Healthy substitutions are offered for this garden pasta salad to help us think about how to look at recipes and consider healthier options.
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Main Ingredient
broccoli
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Category: Salads
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Cuisine: American
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Prep Time: 30 min(s)
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Cook Time: 12 min(s)
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Recipe Type: Public
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Source:
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Tags:
Breakfast/Brunch Vegetarian Picnic Make-Ahead Low-Fat Heart-Healthy
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Notes:
Let’s practice substituting ingredients. Look thru this recipe and see what needs to be substituted, and think about what you could use. My suggestions are at the end.
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Posted By: healthforapurpose
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Posted On: Dec 11, 2013
Number of Servings:
Ingredients:
- 2 cups - (8oz) uncooked rotini pasta
- 1 1/2 cups - small broccoli flowerettes, optional
- 1 cups - diced tomato
- 1 - small thinly sliced zucchini
- 1/2 cups - chopped green pepper
- 1/2 cups - chopped red onion (optional)
- - whole black olives
- 1/4 cups - (1oz) grated Parmesan cheese
- 1/2 cups - Red Wine Vinegar Salad dressing
- 1 teaspoons - dry mustard (or less to taste)
- 1 - pressed garlic clove
Directions:
Cook pasta according to package directions. Rinse pasta, drain and cool. Place cooked pasta in Batter Bowl with remaining salad ingredients. In separate bowl, whisk dressing ingredients with the 10-inch Whisk until smooth and slightly thickened. Pour over salad and toss lightly to combine. Cover and chill before serving. Serve salad using 3-Way Tongs.
Healthy Adjustments:
1. Omit the pasta!!! You probably wouldn’t even miss it, if you hadn’t seen it in the ingredients. You could add some cauliflower, or serve the whole salad over a bed of greens. Or, if you want to splurge and use pasta, be sure it’s whole grain. I recommend Tinkyada, which I order from iHerb.com
2. Make your own red wine vinegar salad dressing, including dry mustard and fresh garlic.
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