Vitality-Boosting Pasta Salad
This pasta salad – developed by leading nutrition expert Rose Reisman – is a powerhouse when it comes to vitality-boosting ingredients, including whole grains, edamame beans, berries, orange veggies and Greek yogurt.
Prep Time: 15 minutes
Cooking Time: 20 minutes
Servings: 6
Ingredients
- 1 pkg (375 g) whole wheat rotini, such as Catelli® Healthy Harvest®
- 1 large red bell pepper, chopped
- 2 cups (500 mL) peeled and chopped sweet potato
- 3/4 cup (175 mL) shelled edamame beans
- 1 cup (250 mL) dried cranberries
- 3 oz (90 g) crumbled light feta cheese, about 1/2 cup (125 mL)
- 1/3 cup (75 mL) chopped fresh basil or parsley
Dressing
- 2/3 cup (150 mL) zero fat Greek yogurt
- 1/2 cup (125 mL) low fat milk
- 1/4 cup (60 mL) balsamic vinegar
- 3 tbsp (45 mL) light mayonnaise
- 2 tbsp (30 mL) olive oil
- 1 1/2 tbsp (22.5 mL) honey
- 1 1/2 tsp (7 mL) crushed garlic
Directions
- Preheat the oven to 425F (220C).
- Arrange the chopped pepper, in a single layer, on a parchment-lined baking sheet.
- Bake for 10 minutes or until softened and coloured around the edges. Cool completely.
- Meanwhile, bring a large pot of water to a rapid boil. Add rotini and sweet potato.
- Cook for 8 minutes; add edamame beans during the last minute of cooking.
- Drain well and rinse with cold water until rotini is cold. Add to a large serving bowl.
- Stir in the cranberries, feta, basil and roasted peppers.
Dressing
- Whisk the yogurt with the milk, vinegar, mayonnaise, oil, honey and garlic until well combined.
- Pour over the pasta mixture and toss until well combined.
*Per serving (1 1/2 cups/375 mL): 529 calories, 14 g fat, 1.8 g saturated fat, 7.2 mg cholesterol, 373.2 mg sodium, 90 g carbohydrates, 12.5 g fibre, 18 g sugars, 21.8 g protein.