Pasta Salad 5 Ways…5 Recipes for Healthier Pasta Salads!

July 6, 2013

Sara Silver . Food . Easy Meals, Pasta, Salad

Host the Toast

Is this turning into a food blog? Here’s the thing, so much of my life is consumed with cooking and feeding little mouths that sometimes that’s all I can think about! Or is that an just an excuse for the fact that I love to eat? A little of both, maybe : ) So, one of my current summer food obsessions is cold pasta salad. It’s cheap, great for left overs and weekday lunches and is completely versatile depending on the ingredients. What it’s not exactly great for – the waistline. With that in mind, I’ve been in search of some cold pasta salad recipes that are both delicious and won’t require me to wear stretch pants simultaneously. Eating Well’s step by step guide to ‘Making a Healthier Pasta Salad’ along with 5 awesome recipes was the perfect solution!

Eating Well

#1. Antipasti Pasta Salad

Eating Well

Ingredients

Dressing

1/4 cup extra-virgin olive oil
1/4 cup reduced-sodium chicken broth
1/4 cup red-wine vinegar
3 tablespoons chopped fresh marjoram or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Pasta Salad

6 ounces (about 2 1/2 cups) whole-wheat medium shells
2 cups thinly sliced fennel bulb
1 cup diced bell pepper
1 cup quartered canned artichoke hearts
1 cup canned cannellini beans, rinsed
1/2 cup cubed salami
5 tablespoons shredded Provolone cheese
3 tablespoons chopped pepperoncini
Freshly ground pepper to taste

Preparation

To prepare dressing: Combine oil, broth, vinegar, marjoram, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add fennel, bell pepper, artichoke hearts, beans, salami, cheese, pepperoncini, pepper and the dressing; toss to coat.

Tips & Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 298 calories; 14 g fat ( 3 g sat , 9 g mono ); 11 mg cholesterol; 36 g carbohydrates; 0 g added sugars; 11 g protein; 7 g fiber; 535 mg sodium; 269 mg potassium.

Nutrition Bonus: Vitamin C (64% daily value), Vitamin A (21% dv)

Carbohydrate Servings: 2

Exchanges: 2 starch 1 vegetable, 1/2 high-fat meat, 2 fat

#2. Broccoli & Feta Pasta Salad

Eating Well

Ingredients

Dressing

1 clove garlic, minced
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup low-fat mayonnaise
3 tablespoons chopped fresh oregano or 1 tablespoon dried
1 tablespoon distilled white vinegar

Pasta Salad

8 ounces (about 3 cups) whole-wheat fusilli
2 cups chopped broccoli
1 3/4 cups halved grape or cherry tomatoes
1 15-ounce can chickpeas, rinsed
1/2 cup crumbled feta cheese
Freshly ground pepper to taste

Preparation

To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, oregano and vinegar; whisk until combined.
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add broccoli, tomatoes, chickpeas, feta, pepper and the dressing; toss to coat.

Tips & Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 264 calories; 6 g fat ( 2 g sat , 1 g mono ); 14 mg cholesterol; 44 g carbohydrates; 0 g added sugars; 11 g protein; 6 g fiber; 457 mg sodium; 367 mg potassium.

Nutrition Bonus: Vitamin C (42% daily value), Folate (20% dv), Vitamin A (19% dv), Magnesium (15% dv)

Carbohydrate Servings: 3

Exchanges: 2 1/2 starch, 1/2 vegetable, 1/2 medium fat meat, 1/2 fat

#3. Melon & Chicken Pasta Salad

Eating Well

Ingredients

Dressing

1 clove garlic, minced
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup low-fat mayonnaise
3 tablespoons chopped fresh tarragon or 1 tablespoon dried
1 tablespoon distilled white vinegar

Pasta Salad

8 ounces (about 3 cups) whole-wheat bowtie pasta
2 cups cubed cantaloupe or honeydew melon
2 cups thinly sliced baby spinach
2 cups cubed or shredded cooked chicken
1/4 cup dried cranberries
1/4 cup chopped prosciutto (about 3 ounces)
Freshly ground pepper to taste

Preparation

To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, tarragon and vinegar; whisk until combined.
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add melon, spinach, chicken, cranberries, prosciutto, pepper and the dressing; toss to coat.

Tips & Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 294 calories; 6 g fat ( 2 g sat , 1 g mono ); 54 mg cholesterol; 38 g carbohydrates; 3 g added sugars; 25 g protein; 4 g fiber; 633 mg sodium; 400 mg potassium.

Nutrition Bonus: Vitamin A (57% daily value), Vitamin C (38% dv), Magnesium (15% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 1 1/2 starch, 1/2 fruit, 2 1/2 lean meat, 1/2 fat

#4. Vegetable & Tuna Pasta Salad

Eating Well

Ingredients

Dressing

1/4 cup extra-virgin olive oil
1/4 cup reduced-sodium chicken broth
1/4 cup red-wine vinegar
3 tablespoons chopped fresh basil or 1 tablespoon dried
2 tablespoons finely chopped shallots
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Pasta Salad

8 ounces (about 3 cups) whole-wheat fusilli
3 cups baby arugula
1 cup diced zucchini (about 1 medium)
2 5-ounce cans chunk light tuna, drained
1/2 cup shredded Parmesan cheese
1/4 cup chopped soft sun-dried tomatoes
Freshly ground pepper to taste

Preparation

To prepare dressing: Combine oil, broth, vinegar, basil, shallots, salt and pepper in a jar with a tight-fitting lid. Shake until well combined. (Or whisk in a bowl.)
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add arugula, zucchini, tuna, cheese, tomatoes, pepper and the dressing; toss to coat.

Tips & Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Nutrition

Per serving: 285 calories; 12 g fat ( 3 g sat , 8 g mono ); 15 mg cholesterol; 28 g carbohydrates; 0 g added sugars; 17 g protein; 3 g fiber; 401 mg sodium; 354 mg potassium.

Nutrition Bonus: Vitamin C (15% daily value)

Carbohydrate Servings: 2

Exchanges: 1/2 starch, 1/2 vegetable, 1 1/2 lean meat, 2 fat

#5. Peas & Ham Pasta Salad

Eating Well

Ingredients

Dressing

1 clove garlic, minced
1/4 teaspoon salt
1/2 cup buttermilk
1/4 cup low-fat mayonnaise
3 tablespoons chopped fresh dill or 1 tablespoon dried
1 tablespoon distilled white vinegar

Pasta Salad

10 ounces (about 2 cups) whole-wheat elbow noodles
1 3/4 cups sliced button mushrooms
1 3/4 cups peas, fresh or frozen (thawed)
1 cup diced ham
1/4 cup finely chopped sweet onion, such as Vidalia
2 hard-boiled eggs (see Tip), chopped
1/2 cup diced Cheddar cheese
Freshly ground pepper to taste

Preparation

To prepare dressing: Mash garlic and salt in a medium bowl with the back of a spoon into a chunky paste. Add buttermilk, mayonnaise, dill and vinegar; whisk until combined.
To prepare pasta salad: Cook pasta in a large pot of boiling water according to package directions. Drain, transfer to a large bowl and let cool. Add mushrooms, peas, ham, onion, eggs, cheese, pepper and the dressing; toss to coat.

Tips & Notes

Make Ahead Tip: Cover and refrigerate, without dressing, for up to 1 day. Toss with the dressing about 1 hour before serving.

Tip: To hard-boil eggs, place in a single layer in a saucepan; cover with 1 inch of water. Bring just to a simmer over medium-high heat. Reduce heat to low and cook at the barest simmer for 10 minutes. Remove from heat, immediately pour out hot water and cover the eggs with ice-cold water. Let stand in the water until cool.

Nutrition

Per serving: 315 calories; 9 g fat ( 4 g sat , 3 g mono ); 88 mg cholesterol; 40 g carbohydrates; 0 g added sugars; 21 g protein; 6 g fiber; 671 mg sodium; 379 mg potassium.

Nutrition Bonus: Vitamin A (36% daily value), Vitamin C (24% dv), Zinc (18% dv), Iron & Magnesium (16% dv), Folate (15% dv)

Carbohydrate Servings: 2 1/2

Exchanges: 2 starch, 1/2 vegetable, 1 lean meat, 1/2 medium fat meat, 1/2 high fat meat, 1/2 fat

7 Centerpieces for Your 4th of July Table…

July 2, 2013

Sara Silver . Home Projects, Inspiration . 4th of July, Holidays

Controlling Craziness

So, we’re getting closer to the 4th and now that we’ve figured out who’s bringing the cold pasta salad and jello mold we can focus on decorating the table, right?!? This is my favorite part because for me, the decorations are what pulls everything together and gives the day meaning outside of just a family get together. I’ve come across a lot of fun and festive July 4th centerpieces in the last few days – here are the ones at the top of my list!

#1.

BHG

Look for inexpensive lanterns at your local consignment or thrift shop and pick up a few cans of spray paint. These don’t come around often though, so if all else fails you can find them at IKEA for relatively cheap.

#2.

Giggles Galore

So easy! Bright container, fresh fruit and marshmallow…this one can be admired and eaten simultaneously!

#3.

Top Dreamer

I love this idea because I have 4,000 glass vases (ok, that might be a slight exaggeration) lying around my house…a festive ribbon, a $2.50 bag of Twizzlers and your set. This is a perfect option for the decor procrastinator.

#4.

Decor for the Holidays

You can’t go wrong with fresh flowers and I love the vintage look of the tag. Add a few pops of red to round things out…sometimes the simpler the better.

#5.

BHG

Blue glass can be found everywhere from Dollar General to Wal-Mart and you may even have some stashed in your cabinets. How amazing do they look in a collection of heights with stems of red flowers?

#6.

Chicken Scratch NY

If you have access to scrap wood or wood cutting materials, get yourself 3 cuts at varying heights , drill a small hole in the center an inch or so deep and fill with wax. Use rope to simulate a wick and paint to finish. Follow the picture link for the complete tutorial…love these!

#7.

BHG

Scrapbook paper is a great medium for decorations any time and the 4th of July is no exception. For this piece, roll a section of festive paper and adhere with glue. Cut a circle, add a slit and glue together for the topper. Add sand to a metallic tin to hold your fireworks in place.

3 Simple and Delicious Cream Sauces

April 30, 2016

Sara Silver . Food

http://www.serendipityfood.com/butter-the-comeback-kid-of-cooking/

There are very few things that are as versatile as a good cream sauce…and every good cream sauce starts with these two things: Cream and Butter. I know, I know…it’s so unhealthy! After you start eating however, I doubt that will be much of a concern. Just don’t eat the leftovers for breakfast and you should be fine ; )

A few days ago I posted a recipe for a sun-dried tomato cream sauce with shrimp and crushed red pepper flakes….so good. If you’re interested in that one check out my recent post.

Let’s start with just a basic:

Alfredo Cream Sauce

http://saschoolofcookery.co.za/blog/easy-alfredo-recipe/

Ingredients:

1/4 cup butter
1 cup heavy cream
1 clove garlic, crushed
1 1/2 cups Parmesan cheese
1/4 cup chopped fresh parsley
1/4 tsp salt
freshly ground black pepper to taste

Directions:

Melt butter in a heavy saucepan over medium low heat.
Add cream and simmer for 3-5 minutes
Add garlic, parmesan cheese and whisk.
Stir in parsley, salt and pepper.

Now let’s jazz it up and try out some variations…this one courtesy of sir Tyler Florence.

Mushroom Cream Sauce

http://www.foodnetwork.com/recipes/tyler-florence/mushroom-cream-sauce-recipe.html

Ingredients:

2 tablespoons unsalted butter
2 garlic cloves, finely minced
5 sage leaves, chopped
Salt and pepper, to taste
6 ounces Portobello mushrooms, sliced
1 cup heavy cream
1/2 leek, roughly chopped

Following the picture link above for instructions!

Tomato Cream Sauce

http://thepioneerwoman.com/cooking/pasta-with-tomato-cream-sauce/

Ingredients:

2 Tablespoons Olive Oil
2 Tablespoons Butter
1 whole Medium Onion, Finely Diced
4 cloves Garlic, Minced
2 cans (15 Oz. Size) Tomato Sauce Or Marinara Sauce
Salt And Pepper, to taste
Dash Of Sugar (more To Taste)
1 cup Heavy Cream
Grated Parmesan Or Romano Cheese, To Taste
Fresh Basil, Chopped
1-1/2 pound Fettuccine

Following the picture link above for instructions!

Throw some protein and pasta into any of these sauces, serve with crusty bread and a side salad and you’ve got an amazing meal.

Enjoy! xoxo

10 Recipes Featuring Avocado…Super Food Meals

July 14, 2013

Sara Silver . Food . Avocado, Easy Meals

No Recipes

Avocado is a super food – we hear that all the time but, why? What makes this food so…super? Well, to start with it’s high in fiber, monounsaturated fats, vitamin B6, vitamin C, vitamin E and acids that help us metabolize proteins, carbohydrates and fats. It also helps lower your cholesterol, it lowers your risk of diabetes and might aid in the fight against cancer. Awesome…why am I not eating these things more often? Here are 10 recipes to help us incorporate avocado into more of our weekly meals.

#1. Shrimp and Avocado Pasta

Ingredients:

8 Ounces of Dried spaghetti

1/3 Cup Extra Virgin Olive Oil

.35 Ounces Flat Leaf Parsley

.35 Ounces Cilantro

.15 Ounces Chevril

1 Clove of Garlic

1 Ounce grated Parmigiano-Reggiano

1/2 teaspoon salt

1/4 lbs. Shrimp

3/4 cup Crab Meat

1 Ripe Avocado

1 Lemon

visit No Recipe for Instructions!

#2. Roasted Avocado Over Mixed Lettuce and Couscous

The Stone Soup

Ingredients:

1 large avocado
1/2 cup couscous
1/4 small red onion, peeled & finely diced
1 tablespoon lemon juice
2 handfuls mixed leaves

visit The Stone Soup for Instructions!

#3. Cranberry and Avocado Salad with Sweet Almonds and White Balsamic Vinaigrette

Honest Cooking

Ingredients:

Ingredients for the dressing:

½ cup (60g) sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
1 teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
1 teaspoon sea salt
1 teaspoon freshly ground black pepper
½ cup (120 ml) white balsamic vinegar
⅓ cup (70 ml) vegetable oil
⅓ cup (70 ml) extra virgin olive oil

Ingredients for the salad:

12 ounces (340g) baby spinach, arugula, field greens
1 small bunch cilantro, washed and dried, leaves removed whole from stems (discard the stems or use for another recipe)
2 medium avocados, peeled and halved
1½ cup (115g) dried cranberries
1½ cup (115g) Candied Spiced Almonds (see recipe)

Ingredients for the almonds:

5 cups (600g) sliced almonds, or a 1 pound package
cup (100g) sugar
3 tablespoons butter
2 teaspoons cinnamon
1 teaspoon cumin*
1-1 ½ teaspoons smoked paprika* – some smoked paprika are quite hot, if you don’t like “hot”, just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt
The cumin and the smoked paprika give just a hint of mysterious, delicious flavor – even though these are savory spices, these almonds are still wonderful served with sweets like ice cream or yogurt.

visit Honest Cooking for Instructions!

#4. Best Guacamole Ever

Style Me Pretty

Ingredients:

3 Ripe Avocados (preferably the black ones)
1 Lime
2 Cloves of Garlic
1 tsp Salt
1 tbs White Onion, minced
2 tbs Cilantro, chopped
1 Tbs Hot Sauce
1 tsp sour cream
*optional 1 tsp jalapeno, seeded and minced

visit Style Me Pretty for Instructions!

#5. Sweet Potato and Avocado Soup

Healthy.Happy. Life

Ingredients:

1 cup mashed sweet potato (from a baked sweet potato – all sticky and sweet)
1/2 cup+ No-Chicken Broth (or substitute vegetable broth) — add more to thin out to desired consistency
1/2 cup soy milk*, original or plain or unsweetened flavors (I used Soy Dream)
*almond milk will work too

Add to taste (what I used):
* orange or satsuma zest (a pinch)
* salt (3 pinches)
* chipotle powder (1/2 tsp)

Garnish:
1/4 cup diced avocado
2-3 tortilla chips, crushed (I used red, spicy jalapeno chips!)
dash of seasoned chili salt

Optional: nutritional yeast, canned white beans (blended in), cinnamon, black pepper, cayenne, lime juice (lime wedge served on side), parsley or chopped spinach served over top.

p.s. This is a Vegan Recipe

visit lunchboxbunch.com for instructions!

#6. Spicy Pork Chops with Avocado Cream Sauce

Taylor Made

Ingredients:

-4 thick-cut boneless pork chops
-1/2 tsp chile powder
-1/4 tsp cayenne pepper
-1/4 tsp garlic powder
-1/4 tsp paprika
-1/4 tsp salt
-1/4 tsp pepper
-1 tbsp butter
-1 tbsp olive oil
-1 ripe avocado
-1/2 cup greek yogurt
-1/4 cup almond milk
-Juice of 1/2 lime
-Salt and pepper to taste

visit Taylor Made for Instructions!

#7. Chicken Enchilada Casserole

I Wash You Dry

Ingredients:

1 cup sliced yellow onion
2 cups shredded rotisserie chicken
2 cups red enchilada sauce; divided
1 cup black beans; drained and rinsed
1 cup pinto beans; drained and rinsed
1/4 cup freshly chopped cilantro
1/4 tsp salt
1/8 tsp freshly ground pepper
2 avocados, pitted, peeled and sliced
6-8 corn tortillas
2 cups shredded sharp cheddar cheese
1/2 cup sliced black olives
sour cream (optional)
diced tomatoes (optional)

visit I Wash You Dry for Instructions!

#8. Avocado Fries with Cilantro Dipping Sauce

Adventures in Cooking

Ingredients:

Avocado Fries

Oil For Frying

2 Avocados

2 Eggs, beaten

1 and 1/3 Cup Bread Crumbs

1 Teaspoon Lemon Pepper

1/2 Teaspoon Salt

1/4 Teaspoon Cumin

Cilantro Lemon Dipping Sauce

5 Tablespoons Mayonnaise

3 Tablespoons Fresh Cilantro, chopped

Juice from 1/2 of Lemon

visit Adventures in Cooking for Instructions!

#9. Guacamole Grilled Cheese Sandwich

two peas & their pod

Ingredients:

To make the guacamole:
2 ripe avocados
1/2 small onion, minced
1 clove garlic, minced
1 small jalapeño, stems and seeds removed, minced
2 tablespoons cilantro leaves, finely chopped
1 tablespoon of fresh lime juice
1/2 teaspoon coarse salt
A dash of freshly grated black pepper
1 Roma tomato, chopped

4 slices crusty white bread
4 slices Cheddar cheese
Butter, for buttering bread

visit two peas & their pod for Instructions!