Tuesday, July 19, 2016

Healthy Pasta Salad

Hey everyone! It has certainly been a LOOONNNNGGG while! Life has been busy lately and I didn't have time to blog. But I realized recently how much I missed it. It's therapeutic and I enjoy recording the bits and pieces of my life. I'm still happily married with 2 {spoiled} little pups! I'm still working as a NICU nurse and I'm actually almost finished obtaining my bachelor's degree (WOOOO!). My best friend is having a sweet baby boy ANY DAY NOW and I'm so excited! I'm hoping to be able to update this blog more often so be looking for new stuff coming soon!

Now... on to the good stuff. My friend and I are trying to eat better and lose a little weight before a cruise we are taking in September. Eating healthy is hard for me because I would much rather eat the unhealthy stuff. So I get really excited when I find a good, healthy recipe that I actually enjoy. Anyways... last week, I ate lunch at my friend's house and she made this pasta salad and it was SO. GOOD. I knew I had to make it again so that's what I did today. And what's so great about it is that it actually is really good for you. It's made with brown rice pasta (so gluten-free!) and contains lots of veggies.

It's so pretty and colorful! And it tastes so amazing. It's crisp and fresh, with a slight tanginess that stays on your tongue. You could serve this at a picnic or pot-luck lunch and no one would ever know it was so healthy!

I served it for lunch today with THESE Portabella Veggie Burgers over at The Kitchen Whisperer. They're seriously one of my new favorite things. And I normally hate mushrooms but I could eat these burgers all day long!

If you try it out, let me know what you think in the comments! There's so many possibilities and you can customize it to what you like... I think it would be good with squash, corn, olives... the possibilities are endless!

Healthy Pasta Salad

makes 2-4 servings

  • 2/3 cup brown rice pasta
  • 1/2 zucchini, quartered and sliced
  • 1/4 cup red onion, finely diced
  • 1 tomato, diced
  • 12 marinated asparagus stalks, diced
  • 4 tbsp lite balsamic vinaigrette
  • olive oil spray


Cook pasta as directed. Meanwhile, add zucchini and onions to a skillet and spray with olive oil spray. Cook until tender, allow to cool. Drain pasta, allow to cool. Toss all ingredients. You can serve it warm or place it in the refrigerator until chilled. Enjoy!

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