Manhattan Holistic Chamber of Commerce President Michele Risa

Summer Recipe- Lite Delight

Though the calendar says June 2nd, I declare it’s summer when it’s 85 degrees at 11 PM!

pasta salad recipeSo here is a recipe to keep cooking to a minimum and good taste to the maximum…along with keeping the calorie score low so your bathing suit score is high!

Garden Pasta Salad

Want to make this scrumptious salad help you eat less by feeling full longer?  Add some protein: tuna, salmon, chicken, or flavored-baked tofu.

Ingredients
2 cups uncooked whole-wheat rotini or your favorite shape (6 ounces)
1/3 cup reduced-fat mayonnaise
1/3 cup low-fat plain yogurt
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar or lemon juice
1 clove garlic, minced
1/8 teaspoon salt, or to taste
Freshly ground pepper to taste
1 cup cherry or grape tomatoes, halved
1 cup diced yellow or red bell pepper (1 small)
1 cup grated carrots (2-4 carrots)
1/2 cup chopped scallions (4 scallions)
1/2 cup chopped pitted Kalamata olives
1/3 cup slivered fresh basil

Preparation
1. Bring a large pot of lightly salted water to a boil.  Cook  pasta, stirring occasionally, until just tender, 8-10 minutes, or according to package directions. Drain and refresh under cold running water.

2. Whisk mayonnaise, yogurt, oil, vinegar (or lemon juice), garlic, salt and pepper in a large bowl until smooth. Add the pasta and toss to coat. Add tomatoes, bell pepper, carrots, scallions, olives and basil; toss to coat well.

To make this dish ahead, cover and refrigerate for up to one day.

Nutrition Facts

Per serving:
205 calories
9 g fat (2 g sat, 5 g mono)
1 mg cholesterol
29 g carbohydrate
6 g protein
4 g fiber
291 mg sodium

Nutrition Bonus: vitamin C (97% Daily Value), vitamin A (70% DV), fiber(17% DV)

Serves: 6
Preparation time: 35 minutes

“Enjoy Healthy!”
Michele Risa
Beyond Body Mind Spirit NYC

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