Pasta salad is one of those easily overlooked meals that has so much potential. I mean, sure, you could just throw some pasta, cheese, and maybe a little salami or something in there and call it a day, but if you’re looking to up the nutritional ante, you can easily pack it full of veggies. That won’t just add to the healthiness and flavor, but also the texture — and that’s clearly the case in this Power Crunch Pasta Salad from Pasta Fits.
Keep it vegetarian by following the recipe as is, or add some protein if that’s your jam. You’ve gotta love the fact that you can eat it when you make it or save it for later — and remember, cold al dente pasta actually has a lower glycemic index than even freshly cooked al dente pasta!
Fat: 9 g
- 8 oz whole wheat penne
- 2 cups/1¼ oz. shredded kale, ribs removed
- 2 cups/4 oz. thinly sliced red cabbage
- 1 red apple, cored and finely sliced
- 1 carrot, peeled and cut into matchsticks
- ¼ cup/1 oz. dried cranberries
- ¼ cup/1 oz. natural sliced almonds
- 2 tbsp. pumpkin seeds
- 1 tbsp. chia seeds
- Creamy Yogurt-Herb Dressing:
- ½ cup low-fat plain Greek yogurt
- 3 tbsp. olive oil
- 2 tbsp. chopped fresh parsley
- 2 tbsp. chopped fresh chives
- 1 tbsp. white wine vinegar
- 1 clove garlic, minced
- 1 tsp. Dijon mustard
- ¼ tsp. each salt and pepper
- Cook penne according to package directions. Rinse in cold water and drain.
- Toss together pasta, kale, cabbage, apple, carrot and cranberries.
- Whisk together yogurt, olive oil, parsley, chives, vinegar, garlic, mustard, salt and pepper for the Creamy Yogurt-Herb Dressing.
- Drizzle dressing over salad and toss well to coat. Sprinkle almonds, pumpkin seeds and chia seeds over salad before serving.
What’s one must-have ingredient for your pasta salad? I am all about fresh red peppers! —Kristen