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This evening’s meal was a pasta salad. I love pasta so since I was missing a couple of the ingredients I made a few tweaks to the recipe and the result was excellent (if I do say so myself!)
| Pasta Salad |
Recipe type: Main
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 1
A warm pasta salad with a light and creamy sauce served with plenty of green
Ingredients
- 100 g. of wholewheat pasta, uncooked weight
- 2 sundried tomatoes (dried or jarred)
- 2 cherry tomatoes
- 2 tbs of low fat Philadelphia cheese
- 2 tbs of grated Parmesan cheese
- 1 pinch of mixed herbs
- 2 pinch of black pepper
- 1 pinch peperoncini or chilli pepper
- 2 pinch of oregano
- 1 handful of rocket
- 25 g. of mixed nuts
Instructions
- Prepare the pasta following package directions, omitting any suggested fat or salt.
- Meantime, place the sundried tomatoes in a bowl and just cover with boiling water. Set aside to rehydrate for 10 minutes. After this time, chop into 1cm (½”) pieces.
- Chop the cherry tomatoes into small pieces
- Once the pasta is cooked and drained, stir in the rest of the ingredients.
- This can be served warm or at room temperature.
Make a similar salad ish dish in the summer .. quick and easy more cherry tomatoes in mine and throw in a chopped up mozzarella (leave out the other cheeses)
With this version the Philadelphia (or similar creamy cheese) gives the pasta the creamy texture. Isn’t it a bit dry with Mozzarella on its own, or do you add some kind of salad dressing?
Ah sorry would have thrown in a nice bit of olive oil … not overly ridiculous amount but probably more than you’re allowed. It’s still got to be healthier than a jar of god knows what sauce
I’d be allowed a “light” dressing, but all oils are limited