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

Savory Steak & Mushroom Pot Pies…

July 5, 2013

Sara Silver . Food . Dinner, Pot Pies, Steak

Simply Delicious

I love chicken and we eat it for dinner often…so much so then when I serve fish my daughter refers to it as “soft chicken.” lol. It’s time to switch things up a bit…which is why I was so excited to find this recipe for Steak & Mushroom Pot Pie. It calls for puff-pastry, sliced mushrooms and stewing beef along with garlic and herbs and veggies…it looks delicious – I can’t wait to give it a try! I might add a little red wine to the mix for another layer of flavor. Mmmmm.

Simply Delicious

Steak & Mushroom Pot Pies

Makes 4-6 pot pies

1.5kg (3.31 pounds) stewing beef (I used chuck steak cut into chunks, bone removed)
1 large onion, diced
3 carrots, diced
2 celery sticks, diced
250g (8.82 ounces) mushrooms, sliced
2 cloves garlic, crushed
2 tsp smoked paprika
1 tsp each dried thyme, dried rosemary and dried oregano (I like the earthiness of the dried herbs)
2 bay leaves
500ml (16.91 fluid ounces) (2 cups) strong beef stock (alternatively add a heaped tbsp bovril to 500ml (16.91 fluid ounces) water)
1 tbsp cornflour mixed with 50ml (1.69 fluid ounces) milk
salt & pepper to taste
1 roll ready-made puff pastry, rolled out slightly
1 egg, beaten

Simply Delicious

For the filling, brown the beef in a large pot. Remove and set aside.
In the same pot, fry the onion, carrots and celery sticks until soft and fragrant (about 10 minutes).
Add the mushrooms and garlic and fry for 5 minutes before adding the paprika and herbs.
Pour in the stock and add the browned beef back into the pot. Stir to combine everything and reduce the heat. Cover the pot and allow the stew to simmer gently for 1 1/2 – 2 hours.
When the meat is really tender (when you press a piece with a spoon it should break apart), turn the heat up and pour in the cornflour mixture. Allow the sauce to simmer rapidly and thicken for about 10 minutes.
Pre-heat the oven to 180°c.
Divide the beef and mushroom filling between 4-6 oven-proof dishes (depending on size).
Cut the pastry into squares big enough to cover the dishes, it doesn’t have to be perfect. Brush the rim of the dishes with some of the beaten egg then place the pastry on top and pinch the pastry onto the rim.
Cut 2 slits into each pie to allow the steam to escape and brush with the rest of the beaten egg.
Place in the oven and bake for 25-30 minutes until the pastry is cooked through and golden brown.
Remove and serve with vegetables of your choice.

Simple 4th of July Spritzer…With and Without Alcohol

July 4, 2013

Sara Silver . Food . 4th of July, Drinks

mom.me

A simple spritzer recipe – with alcohol and without – to add to your 4th of July festivities! Fresh berries in carbonated beverages are the best – refreshing and beautiful!

4th of July Day Spritzer

Dan 330

Ingredients:

One pound strawberries

One pound blueberries

Two large apples

48 oz of Seven-up or Sprite

24 oz of carbonated lemonade

Directions:

Halve the Strawberries

Slice the apples in large thin slices

Use a star cookie cutter to cut the stars out of the apple slices

Pour Seven-up into large pitcher

Pour Carbonated lemonade into large pitcher

Add ice and fruit to pitcher

Red, White and Blue Wine Spritzer

Pretty Plain Janes

Ingredients

1 cup simple syrup (1 part sugar plus 1 part water, boiled until dissolved and cooled)
1/2 cup fresh strawberries (sliced in half)
1/2 cup fresh blueberries
1 bottle dry white wine
club soda or tonic water
ice
few sprigs of fresh mint for garnish

Directions

Fill Pitcher with ice and top with berries (save some to place in glasses).
Pour in simple syrup and then wine until pitcher is 3/4 full.
Top off with club soda or tonic water, stir and serve in ice filled glasses. Garnish with mint sprig.

Puff Pastry Jalapeno Poppers…

July 3, 2013

Sara Silver . Food . Appetizers, Holiday

Rachel Shultz

These poppers (made with jalapeno, bacon, garlic and cream cheese among other heavenly things) are the reason why I’ll never fit back into a bikini before the end of the summer…and you know what, I think I’m ok with that. These would make a perfect starter for the 4th of July festivities tomorrow – if you don’t eat them all first!

Rachel Shultz

Puff Pastry Jalapeno Poppers

Author: Rachel Schultz

Serves: 24 poppers

Ingredients

12 jalapenos, halved and seeds removed
1 box puff pastry (2 sheets)
8 ounces cream cheese
½ cup bacon pieces
1 cup cheddar, shredded
4 cloves garlic
1 egg
Olive oil

Rachel Shultz

Instructions

Preheat oven to 400 degrees. Drizzle garlic cloves with olive oil and wrap in aluminum foil. Roast in oven for 30 minutes.
Meanwhile, unfold thawed pastry sheet and roll into a 9×12 inch rectangle. Slice each sheet into twelve 3×3 inch squares, making for a total of 24 squares with both sheets. In a large bowl, mix together cream cheese, bacon, cheddar, and garlic. Spoon cream cheese filling into jalapeno halves.
Wrap pastry squares around stuffed jalapenos and arrange on a baking sheet.
Whisk together egg and 3 tablespoons water. Brush egg mixture over poppers. (Top with additional cheddar, if you like.) Bake for 20 minutes.

Selecting the Perfect Wine…Cheat Sheet

July 2, 2013

Sara Silver . Food . Charts, Food & Wine Pairing

Explore with Payal

Yet another amazing guide to selecting the perfect wine – this one from The Grape & Grain Co. I did a post on Food and Wine Pairing a few months ago and I love keeping it handy when I’m planning a meal. The right wine can really accent the taste of your food and help pull everything together.

The Grape & Grain Co.

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.