Pasta has always been associated with weight and a feeling of heaviness. It’s true that pasta is rich in carbohydrates, a food group often shunned by weight watchers. However, there are still people who find it difficult to avoid it completely. And they are right to think that.
Although it tends to add weight if taken in excess, carbohydrates are very important because they give the body the energy it needs to do its job properly. So for those who can’t give up on pasta, there is an alternative.
Instead of taking it the traditional way (with meat and bacon, and cream and all the fatty substances), why not take it as a salad? Below are three fantastic recipes collected from all over the place:
PASTRAMI SALAD AND TURKEY PASTA
Ingredients:
3/4 pound. TURKEY PASTRAMI, cut into 1/2-inch cubes
8 oz. rotini, cooked and drained
1 14 oz can artichokes, drained and quartered
1 cup carrots, chopped (2 medium)
1/2 cup onion, minced (1 medium)
1/2 cup chopped celery (1 stalk)
1 4 oz can black olives, drained and sliced
3 tablespoons olive oil
3 tablespoons white wine vinegar
1/2 teaspoon minced garlic
1/2 teaspoon salt
1/2 teaspoon of pepper
6 lettuce leaves
Instructions:
1. In a large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery, and olives.
2. In a small bowl, combine oil, vinegar, garlic, salt, and pepper. Toss with the pastrami mixture and refrigerate for 1 hour.
3. Serve on lettuce leaves.
APPLE PASTA SALAD
Ingredients:
1 container (8 oz.) Plain nonfat yogurt
1 can (8 oz.) Unsweetened crushed pineapple, undrained
1/2 teaspoon salt, optional
1/4 teaspoon garlic powder
1/4 teaspoon dry mustard
1 teaspoon finely chopped crystallized ginger
1 tablespoon of honey
2 cups uncooked rotini pasta
1/2 cup carrot spilled
1 cup sliced celery
1/4 cup sliced green onions
1/4 cup of grapes
3 cups diced unpeeled apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome)
Instructions:
Thoroughly combine yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse with cold water and drain well. Let cool completely. In a large bowl, combine all the ingredients, including the yogurt dressing. Chill well before serving.
PASTA GARDEN SALAD
Ingredients:
1 can (16 oz.) Fruit mixed in extra light juice or syrup
1/4 cup white wine vinegar
1 pkg. (8 oz.) Spinach spiral pasta
2 teaspoons cornstarch
1 tablespoon of basil
2 garlic cloves, minced
1 cup cherry tomatoes, halved
1 cup sliced celery
1/2 cup green onion, thinly sliced
– Romaine lettuce leaves
Instructions:
Drain the fruit mixture, reserving the liquid. Drizzle the fruit with vinegar and set aside. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in a small saucepan, mix reserved liquid, cornstarch, basil, and garlic.
Stir over medium heat until the mixture thickens and boils. Remove from heat; add the fruit and vinegar mixture. Mix the pasta with the tomatoes, celery, and green onion. Stir in fruit and sauce; cool. Pour over romaine lettuce to serve.
