Thursday, July 26, 2007

What's for Dinner Wednesday - Simple Pasta Salads (A Day late and a $ short)

So when I was at the Dr's office the other day, I came across this page in a magazine that had four pasta salads on it that I thought I might like to try so I stole the page. I don't feel bad though because they had about 10 copies of the magazine (Parenting, Aug 2007) and I probably could have just taken the whole thing with me. Anyway, I thought I would share with them so you don't have to steal them from the magazine too *wink wink*

Southwestern Salad

8 oz. wagon-wheel pasta
1 c. frozen corn kernels (defrosted)
1 c. black beans (rinsed)
1 c. cooked fajita style chicken strips
1 pint grape tomatoes, (halved)
2 tbs fresh cilantro or parsley, chopped

DRESSING:

1/4 c. lime juice
2 tbs honey
1-2 tsp chili powder
salt and pepper to taste
1/4 c. canola oil

Cook pasta according to package directions. Drain and rinse. Put in a large serving bowl. Add corn, black beans, chicken and tomatoes. Mix well. In a small bowl, whisk lime juice, honey, chili powder, salt and pepper with canola oil. Pour over pasta mixture. Toss to combine. Sprinkle with the chopped cilantro/parsley.

Sesame Chicken Salad

8 oz. long fusilli
1 c. snow peas
1 c. shredded cooked chicken
1/2 c. shredded carrots
1 tbs. sesame seeds
1 scallion, thinly sliced

Dressing:
1/4 c. peanut butter (creamy)
2 tsp brown sugar
2 tbs reduced sodium soy sauce
1 tsp sesame oil
1 tsp rice or cider vinegar

Cook pasta according to package directions. Add snow peas to the boiling water about 1 minute before pasta is done. Drain and rinse. Mix the peanut butter, brown sugar, soy sauce, sesame oil and rice vinegar in a large bowl. Add the pasta and the snow peas and mix well. Add chicken and carrots. Toss to combine. Top with sesame seeds and scallions.

Tricolor Salad

8 oz. tricolor fiori pasta
1 c. frozen peas
1/2 c. shredded carrots
1 c. reduced fat cheddar cheese, cubed
4 oz. smoked turkey, cubed (*if you get the turkey from the supermarket deli, ask for 1/2 inch slices)

Dressing:
1/2 c. light mayonnaise
2 tbs lowfat milk
2tbs ranch dressing mix

Cook pasta according to package directions. Drain and rinse. Place in a large serving bowl. Add peas, carrots, cheese and smoked turkey. Mix the mayonnaise, milk and dressing in a small bowl. Pour the mixture over salad and stir well to combine.

Citrusy Salad

8 oz. campanelle (petal shaped) or small shells
1 can (15 oz) mandarin oranges in light syrup (drained)
2 oz. goat cheese, crumbled
1 medium red pepper, diced
2 ribs celery thinly sliced on the diagonal
1/3 c. honey mustard dressing

Cook pasta according to package directions. Drain and rinse. Put in large serving bowl. Add oranges goat cheese, red pepper and celery. Pour honey mustard dressing over the salad and toss to combine.

2 comments:

Ticia said...

Let us know how they come out !
If you just ask ,most will let you have the mag.

malieta said...

I'm getting hungry JUST reading your post. Let us know how they come out.:)