Sweet Pea Pasta Salad

standard May 20, 2015 Leave a response

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School is almost out. Summer humidity is already in the air. And weekends are for outdoor potlucks with friends and neighbors. This veggie-filled pasta salad is a perfect side dish for any outdoor gathering. Heavy on the veggies, light and bright on the flavors, this dish goes great with grilled veggie burgers, watermelon, and sunshine. And with the unofficial start to summer around the corner, you will want this recipe on your picnic table!

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Sweet Pea Pasta Salad

Serving Size: Serves 6

Calories per serving: 287 kcal

Sweet Pea Pasta Salad

This veggie-filled pasta salad is a must-have side dish for any outdoor gathering. Full of crisp snap peas, bright lemon and parsley, and protein-rich pasta, this dish is a sweet accompaniment to any al fresco meal.

Ingredients

  • 8 oz quinoa pasta
  • 1 c snap peas
  • 1/2 c carrots, diced
  • 1 cucumber
  • 1 red bell pepper
  • 1 c cooked chickpeas
  • 1/4 c olive oil
  • 1/4 c apple cider vinegar
  • 2 T lemon juice
  • 2 T coconut sugar
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/2 tsp dried oregano
  • 2 T fresh basil, chopped
  • 2 T fresh parsley, chopped

Instructions

  1. Cook pasta according to package directions. Drain and rinse under cool water.
  2. Dice veggies into even-sized pieces (about 1/2 inch depending on size of pasta). Combine veggies in a large bowl. Add pasta.
  3. Whisk olive oil, vinegar, lemon juice, sugar, salt, pepper, and oregano until sugar dissolves. Toss dressing with salad. Add basil and parsley and toss again.
  4. Serve warm or chilled.
http://www.neatandnutritious.com/sweet-pea-pasta-salad/

Nutrition:

Per serving: 287 kcal, 49 g carbs, 10 g fat, 6 g protein, 310 mg sodium, 7 g sugar

pinterest_sweet-pea-pasta-salad

 

Friday Night Bake Night

standard February 19, 2010 2 responses

Friday evenings have turned into grocery shopping night, when possible. Since I decided that next week’s meals will be planned from all the leftover items in the fridge instead of buying food to fit the meals, it was a quick trip. I made sure to get some rolled oats so I could have a baking fest this weekend.

On the To-Bake List:

  • Dinner 1st: Spaghetti with Roasted Tomato Sauce and Quinoa-Goat Cheese Meatballs; recipe from Clean Eating, January 2010. I did not expect ground beef to mix well with flaxseed, quinoa, and goat cheese, but these were delicious! Especially with the roasted tomato sauce.

Spaghetti with Quinoa-Goat Cheese Meatballs

  • Oatmeal – I made a batch of mix a couple weeks ago, and it’s already¬† gone. Delicious!
  • Granola – Attempt #1 was not too good. Attempt #2 is cooling now and looks and smells much better than the 1st try! I did a lot of research on granola recipes, and the best one was straight out of the classic Better Homes and Gardens cookbook. I modified the recipe a little to combine it with another one I had found online. Most granola recipes require brown sugar and vegetable oil and since those are not eligible ingredients in my food, I needed to find a suitable substitute. I used pure maple syrup and extra virgin olive oil – apparently as long as there is a sugar component and a fat component, you can use whatever you want. Who knew?

Maple-Almond Granola

  • Muesli

Muesli with Cranberries and Walnuts

  • Apple Drop Biscuits for Saturday morning breakfast
  • Black Bean Brownies for Girls Night on Saturday
  • Oatmeal-Cherry Cookies for Bible Study on Monday

Goodness! It might be a bit much to do all this at once, but the ingredients for oatmeal, muesli, and granola are all so similar it went pretty quickly. And now we’ll have hot and cold breakfasts ready for the next month.

Now I get to sit and find recipes for next week’s dinners that will use up the leeks, parsnips, turnips, and mushrooms sitting in my fridge. I’m excited for the challenge. Any suggestions for meals to use up these veggies?