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Tasty Arugula Pasta Salad

There are so many different types of salads  you can create using a pasta noodle; whether it’s with the dressing or the type of vegetables you use. I love to use Arugula in my salads. It has a very distinct peppery taste and adds a bold flavor to any dish.

Arugula is loaded with anti-aging powers, and has high levels of chlorophyll. Also leaves you feeling full longer so you resist other fatty foods.

 

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Ingredients

  • 1 1/2 cup brown rice Fusilli noodle
  • 2 1/2 cups water
  • 2 handfuls of arugula
  • 1/2 small red onion, finely chopped
  • 12 cherry tomatoes, chopped into quarters
  • 10 pitted black olives, chopped
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp stone grain mustard
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tbsp sea salt

Instructions

  1. In large pot of boiling  salted water, cook fusilli for 10 mins or until almost tender. Rinse under cold running water until cool; drain well. In a large bowl, combine pasta with arugula, onion, tomatoes and olives
  2. Combine olive oil, vinegar, mustard, dried herbs with sea salt in a small mixing bowl and whisk until smooth
  3. Add dressing to salad and toss to coat
  4. Serve right away or after chilling in the refrigerator overnight

Yield: 2-4

 

 

 

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Quinoa Mediterranean Pasta Salad

Ingredients

  • 1 8 oz (box) quinoa macaroni pasta
  • 1 small red pepper, chopped
  • 1/2  red onion, chopped
  • 1/4 cup black pitted olives, chopped
  • 1/4 cup cucumber, chopped into quarters
  • 15 cherry tomatoes, chopped into halves
  • 2 garlic cloves, minced
  • 1 handful fresh basil or parsley, chopped
  • 1/2 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tbsp stone ground mustard
  • 1 tsp sea salt
  • pepper to taste

Instructions

  1. Bring a medium pot of salted water to a boil. Cook quinoa pasta in boiling water for 8 to 10 minutes, or until al dente
  2. While the pasta is cooking, chop all your vegetables and put into a medium mixing bowl
  3. Once the pasta is cooked, rinse with cold water and combine with the vegetables. Mix the vinegar, olive oil, mustard, sea salt and pepper in with the pasta and vegetables
  4. You can marinate the salad overnight covered in the refrigerator or serve immediately

Yield: 4-6

 

Caesar Salad

Ingredients

  • Mixed greens
  • 1/3 cup romano cheese
  • 3 tbsp goat cheese
  • 1-2  large garlic clove, minced
  • 1 small lemon, freshly squeezed
  • 1/4 cup olive oil
  • 1 anchovy

Instructions

Put enough mixed greens to fill a large bowl, sprinkle greens with romano grated cheese and put aside. Add goat cheese, garlic,  lemon, olive oil and anchovy  into a food processor. Mix until smooth and blended.

Yield: 2-4

Zesty Apple Cider Potato Salad

Ingredients

  • 3 lb  fingerling potatoes, unpeeled, cut into 3/4″–1″ pieces
  • 1 cup green string beans, chopped
  • 1/4 cup shallots, diced
  • 1/4 cup apple cider vinegar
  • 2 tbsp stone ground mustard
  • 1/4 cup olive oil
  • pinch sea salt
  • ground pepper to taste

Instructions

  1. Place potatoes in a large pot. Add enough cold water to cover. Stir in 1 tablespoons salt and bring to a boil. Reduce heat to medium and simmer until potatoes are tender, about 10 minutes. Drain. Transfer to a large rimmed baking sheet and let cool slightly
  2. Place chopped green beans in a seperate pot . Stir in 1 tsp salt and bring to a boil. Simmer until green beans are tender, about 5 minutes
  3. Add to cooked potatoes in a large bowl, combine the potatoes with green beans and shallots, with the apple cider vinegar, oil, mustard, thyme. Fold in the salt and pepper to taste.

Yeild: serves 6 – 8

Quinoa Greek Salad

Ingredients

  • 2 cups of cooked quinoa, washed
  • 1 small red onion, finely chopped
  • 1/2 cup pitted black olives, chopped
  • half cucumber, sliced & diced
  • 3 tbsp crumbled feta goat cheese
  • 1 cup cherry tomatoes, cut into quarters
  • 1 handful fresh parsley, chopped
  • 1/3 cup olive oil
  • Pinch of sea salt
  • 1 tsp dried oregano

Instructions

  1. Wash & soak quinoa for approx  10 minutes
  2. Boil 2 1/2 cups of water, add quinoa
  3. Cook until water has evaporated and quinoa is fluffy
  4. Remove from heat. Put into medium bowl, mixing all ingredients together

Yeild: 8 servings