Jennys Pasta Salad Food
JENNY'S HIGH-PROTEIN PASTA SALAD
So easy to make, high protein, and delicious! No mayo added makes it a great side dish for any summer get-together! Add your favorite veggies!
Provided by Jcalscorpio
Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes
Time 1h5m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse with cool water, and drain once more. Chill in the refrigerator for 30 minutes.
- Mix yogurt, oil, red wine vinegar, oregano, garlic, dill, salt, and pepper for dressing together in a bowl using a wire whisk.
- Add broccoli, bell peppers, onion, snap peas, mushrooms, carrots, and dressing to chilled pasta; mix well.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 33.4 g, Cholesterol 1.2 mg, Fat 15.8 g, Fiber 4.4 g, Protein 9.2 g, SaturatedFat 2.2 g, Sodium 58.5 mg, Sugar 3.4 g
NEELY'S LEMON PASTA SALAD
Provided by Patrick and Gina Neely : Food Network
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente. Drain and rinse. Set aside.
- In another large pot of boiling salted water, add the asparagus and blanch until bright green and slightly tender, about 3 minutes. Remove with a slotted spoon or a spider and shock in icy cold water. Remove from the water and dry well.
- Trim the ends of the asparagus and cut into bite-size pieces on the bias.
- Whisk together the mustard, garlic, lemon juice, and olive oil in a small bowl. Season with salt and pepper, to taste.
- Combine the reserved asparagus and pasta in a large serving bowl. Add the tomatoes, dill, peas, feta, and the mustard dressing. Toss with tongs to coat the salad well. Taste and add additional salt and pepper, if needed.
JENNY-APPROVED HAMBURGER-SPINACH-TOMATO-PASTA ONE DISH MEAL
My family loves this dish which tastes especially good as left-overs. This is the perfect middle of the week meal when you don't want the pressure of coming up with several dishes to serve. It's a very healthy meal -- I recommend using either whole wheat or PLUS pasta and 'no salt added' diced tomatoes and then seasoning the ground beef with salt and pepper. Hint: If you're really in a rush and need to save time, use powdered garlic instead of fresh; use 1 can stewed tomatoes in place of 1 can diced tomatoes and the chopped onions; and either omit the carrots or use the pre-shredded carrots you can find in the produce section at larger grocery stores.
Provided by Lowfat Linda
Categories One Dish Meal
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Put a pot of water on to boil.
- Brown the ground beef with the chopped onions and garlic.
- Add pasta to boiling water -- cook as long as advised by box directions.
- Put frozen spinach and shredded carrots into a microwave-safe bowl and zap (cook in the microwave) for 7 minutes (stir at about 4 minutes).
- Add both cans of tomatoes to cooked meat, stir, and simmer for a few minutes.
- Add spinach and carrots to the meat mixture, stir, and simmer for a few minutes.
- Drain pasta and place in a HUGE serving dish.
- Put meat and veggie mixture into the HUGE serving dish and mix thoroughly with the pasta.
- Serve hot.
Nutrition Facts : Calories 406.2, Fat 18.1, SaturatedFat 6.8, Cholesterol 77.1, Sodium 203.4, Carbohydrate 32.6, Fiber 5, Sugar 3.8, Protein 28.7
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