The recipes described below are for making tomato-basil pasta salad with goat cheese, Nicoise pasta salad and curried chicken pasta salad. These salad recipes are made from low fat ingredients, and are quick and easy to prepare.
Recipe for Tomato-Basil Pasta Salad with Goat Cheese
Ingredients
* 150ml of olive oil
* 3 garlic gloves
* 150ml of sliced fresh basil
* 450g of penne rigate
* 6 Italian plum tomatoes
* 150g of crumbled goat cheese
* 1/2 teaspoon of ground pepper
* 320ml of shredded Asiago cheese
* 1/2 teaspoon of salt
Preparation
- Cut each tomato into four pieces. Cut the garlic into very small sizes.
- Put the tomatoes, olive oil, basil, goat cheese, pepper, garlic and salt into a bowl, mix them and set aside for about 2 hours
- Put salted water into a large pot and allow to boil. Add the penne rigate pasta and cook for about 12 minutes.
- Remove from the pot and drain out the water
- Mix the hot pasta with the tomato mixture that was set aside. Add the Asiago cheese, mix properly and serve warm.
Recipe for Nicoise Pasta Salad
Ingredients (Salad)
* 230g of green beans
* 1 large tomato
* 4 potatoes
* 750ml of rotini
* 2 boiled eggs
* 1 small red onion
* 200ml of canned solid light tuna
* 250ml of pitted black olives, cut into halves
Ingredients (Dressing)
* 1 tablespoon of Dijon Mustard
* 1/4 teaspoon of ground pepper
* 50ml of chopped fresh basil
* 1/2 teaspoon of salt
* 2 garlic cloves
* 130ml of olive oil
* 50ml of red wine vinegar
Preparation
- Remove the ends of the green beans, and cut the tomato longitudinally into 8 slices
- Slice the onion and garlic separately into very small slices. Cut the boiled eggs longitudinally into 4 slices
- Drain the liquid out of the tuna and separate it into large chunks
- Put the potatoes into a pot of boiling salted water, and cook for about 2 minutes in order for the potatoes to become soft.
- Remove it from the pot and cut into cubes. In the same pot of boiling water, cook the green beans for 3 minutes. Drain and rinse twice with cold water.
- In another pot of boiling salted water, cook the rotini for 8 minutes until it becomes tender but firm. Drain and rinse lightly
- Put the potatoes, green beans, rotini, tomato, onion, olives and tuna into a large bowl and toss them together
- Put the basil, vinegar, garlic. mustard, salt and pepper into a small bowl and whisk them together. Gradually add the oil and whisk
- Pour the dressing in the step above over the prepared salad in the first bowl, and toss it gently to coat the salad
- Garnish with the boiled eggs and serve
Recipe for Curried Chicken Pasta Salad
Ingredients (Dressing)
* 750ml of gnocchi
* 2 carrots
* 3 boneless chicken breast
* 130mo of toasted cashews
* 3 green onions
* 80ml of raisins
Ingredients (Dressing)
* 130ml of low-fat mayonnaise
* 1 teaspoon of liquid honey
* 1/2 teaspoon of pepper
* 3/4 teaspoon of salt
* 1/4 teaspoon of dry mustard
* 180ml of plain yogurt
* 2 teaspoons of curry powder
Preparation
- Cut the onions into very small sizes
- Peel the carrot and cut into slices
- Grill the chicken breasts over medium-high heat, 8 minute per side in order for it to be well cooked. Remove from grill and cut into cubes
- Put salted water in a large pot and allow to boil. Add the gnocchi pasta and cook for 8 minutes. Remove from the pot, then rinse and drain it.
- Put the gnocchi pasta, chicken, onions, carrots, and raisins in a bowl and mix them together
- Put the yogurt, mayonnaise, curry powder, honey, salt, pepper and dry mustard in another bowl, and vigorously stir them together
- Pour over the pasta mixture in the first bowl and mix them together. Allow to stand for four hours.
- Add the cashew, toss gently and serve immediately.
- Put the gnocchi pasta, chicken, onions, carrots, and raisins in a bowl and mix them together
- Put the yogurt, mayonnaise, curry powder, honey, salt, pepper and dry mustard in another bowl, and vigorously stir them together
- Pour over the pasta mixture in the first bowl and mix them together. Allow to stand for four hours.
- Add the cashew, toss gently and serve immediately.
