FARMERS MARKET PASTA SALAD RECIPES
PASTA SALAD, FARMERS MARKET RECIPE: SALAD RECIPES ON WEBMD
Feel free to add or substitute ingredients to incorporate the items you find this weekend at your farmer’s market.
Provided by Elaine Magee, MPH, RD
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add pasta to large serving bowl along with the pesto, diced tomato, bell pepper, and in-season vegetables. Toss to blend well.
- Sprinkle the toasted pine nuts over the top if desired and serve. If not serving immediately, cover well and keep refrigerated until needed.
Nutrition Facts : Calories 366 calories, ProteinContent 12 g, CarbohydrateContent 58.8 g, FatContent 11 g, SaturatedFatContent 2.1 g, CholesterolContent 0 mg, SodiumContent 216 mg, SugarContent 5.6 g
FARMERS MARKET PASTA SALAD RECIPE BY LYNNE - COOKEATSHARE
I’m increasing my cache of cottage cheese recipes, and this one from the Knudsen Cottage Cheese web site captured my interest. Perfect for summer luncheon entrees, this colorful salad can be chosen for heart-healthy and diabetic-friendly diets, especially if you select non-fat or low-fat cheeses and dressing, and whole grain pasta, and forego adding salt. I made a few adjustments to the recipe and it lends easily to other improvisions as well. Leftovers tasted great the next day too! Here's the USDA National Nutrient Database breakdown for 1/8 of the recipe serving (using 2% cottage cheese and reduced-fat dressing): 197 calories; 8.6 g protein; 4 g fat; 29 g carbs; 100 mg calcium; 397 mg sodium. (If you use non-fat cottage cheese and non-fat dressing the numbers per 1/8 recipe serving size drop to: 164 calories; 1.3 g fat; 288 mg sodium.)
Provided by Salad Foodie
Total Time 28 minutes
Prep Time 20 minutes
Cook Time 8 minutes
Number Of Ingredients 11
Steps:
- NOTE: To brighten the broccoli, I drained some of the boiling pasta water over the broccoli florets and allowed to steep about 1 minute; then rinsed and drained it well. Combine the pasta, broccoli, carrots, tomatoes, and onions in large mixing bowl. Stir cottage cheese, ranch dressing and hot sauce together in medium bowl. Stir dressing into vegetables tossing lightly. Garnish with basil strips and Parmesan cheese. Salt and pepper to taste (optional). YIELD: Serves 8 as a side serving, or 5 to 6 servings entree size.
Nutrition Facts : ServingSize 139 g, Calories 367, FatContent 9.3 g, TransFatContent 0.06 g, SaturatedFatContent 1.64 g, CholesterolContent 6 g, SodiumContent 163 g, CarbohydrateContent 59.6 g, FiberContent 3.5 g, SugarContent 3.92 g, ProteinContent 10.94 g
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