Pasta salad as a healthy alternative

Pasta has always been associated with weight and a feeling of heaviness. It is true that pasta is rich in carbohydrates, a food group that is most often rejected by weight watchers. However, there are still people who find it difficult to avoid this completely. And they are right to think so.

Although you tend to gain weight if taken in excess, carbohydrates are very important because they give the body the energy it needs to do its job properly. So for those who can’t give up pasta, there is an alternative.

Instead of having it the traditional way (with meat and bacon and cream and all the fatty stuff), why not have it as a salad? Below are three fantastic recipes collected from far and wide:

TURKEY PASTRAMI AND PASTA SALAD

Ingredients:

3/4 pounds TURKEY PASTRAMI, cut into 1/2-inch cubes

8 ounces rotini, cooked and drained

1 14-ounce can artichokes, drained and quartered

1 cup carrots, chopped (2 medium)

1/2 cup chopped onion (1 medium)

1/2 cup chopped celery (1 stalk)

1 4-ounce can black olives, drained and sliced

3 tablespoons olive oil

3 tablespoons white wine vinegar

1/2 teaspoon minced garlic

1/2 teaspoon salt

1/2 teaspoon pepper

6 lettuce leaves

Instructions:

1. In a large bowl, combine pastrami, rotini, artichoke, carrots, onion, celery, and olives.

2. In a small bowl, combine oil, vinegar, garlic, salt, and pepper. Mix with the pastrami mixture and refrigerate for 1 hour.

3. Serve over lettuce leaves.

PASTA SALAD WITH APPLE

Ingredients:

1 container (8 oz.) plain nonfat yogurt

1 can (8 oz.) unsweetened crushed pineapple, undrained

1/2 teaspoon salt, optional

1/4 teaspoon garlic powder

1/4 teaspoon dry mustard

1 teaspoon finely chopped crystallized ginger

1 tablespoon of honey

2 cups raw rotini pasta

1/2 Cup of carrot dumb

1 cup sliced ​​celery

1/4 cup sliced ​​green onions

1/4 cup of grapes

3 cups diced apples, unpeeled (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, or Rome)

Instructions:

Perfectly combines yogurt, pineapple, salt, spices, ginger and honey; refrigerate. Cook pasta according to package directions, omitting salt. Rinse under cold water and drain well. Cool completely. In a large bowl, combine all ingredients including yogurt dressing. Chill well before serving.

PASTA GARDEN SALAD

Ingredients:

1 can (16 ounces) mixed fruit in juice or extra light syrup

1/4 cup white wine vinegar

1 package (8 oz) spinach spiral pasta

2 teaspoons cornstarch

1 tablespoon basil

2 garlic cloves, minced
1 cup cherry tomatoes, cut in half

1 cup celery, sliced

1/2 cup green onion, thinly sliced

– Romaine lettuce leaves

Instructions:

Drain fruit mixture, reserving liquid. Spray the fruit with vinegar and reserve. Cook pasta in boiling water until tender; drain and cool slightly. Meanwhile, in a small saucepan, combine reserved liquid, cornstarch, basil, and garlic.

Stir over medium heat until mixture thickens and boils. Remove from heat; add fruit and vinegar mixture. Toss pasta with tomatoes, celery, and green onion. Add fruit and sauce; cool. Spoon over romaine lettuce to serve.