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!)
A warm pasta salad with a light and creamy sauce served with plenty of green
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
- 100 g. of wholewheat pasta uncooked weight
- 2 sundried tomatoes dried or jarred
- 2 cherry tomatoes
- 2 tbsp of low fat Philadelphia cheese
- 2 tbsp 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 rocket
- 25 g. of mixed nuts
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