SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 242.7
  • Total Fat: 2.4 g
  • Cholesterol: 12.5 mg
  • Sodium: 205.8 mg
  • Total Carbs: 37.5 g
  • Dietary Fiber: 5.0 g
  • Protein: 14.7 g

View full nutritional breakdown of Pasta Salad with Cranberry Balsamic calories by ingredient
Report Inappropriate Recipe

Pasta Salad with Cranberry Balsamic

Submitted by: DMATTISON

Introduction

Simple pasta salad that keeps well for quick meals. Simple pasta salad that keeps well for quick meals.
Number of Servings: 10

Ingredients

    1 box Brilla pasta (bowtie, shells, penne) (apx. 14 oz dry)
    One can chicken breast meat in water (12.5 oz)
    2 C fresh broccoli chopped
    2 C carrots chopped
    1 C grape tomatoes (or cherry, whatever you have)
    2 Red or Orange sweet peppers chopped
    1 C fresh zuchini chopped
    1 small can sliced black olives - rinse well (omit if you're watching sodium)
    1/2 C Fat Free Cranberry Balsamic Dressing

Tips

You can substitute any veges you like and any fat free balsamic dressing will work. I also like to use raspberry balsamic and raspberry/walnut vinaigrette. I also like to add fresh spinach in the last step (I don't blanch it with the other veges). I like to use Brilla because of the extra protein and it cooks and keeps really well without getting too startchy and stickie.

Tuna also works well, make sure it's in water. Grilled chicken or fish is also a great addition if you dont' want to use canned.


Directions

Cook pasta according to package directions. For additional flavor use fat free chicken or vegetable stock. Put chopped veges in a colander and pour pasta water over to blanch (I do this 2 or 3 times but that's just me). Combine veges, pasta and 1/2 of the dressing, toss and refrigerate. Chill for at least 2 hours. Just before serving toss with the remainder of the dressing.

Serving Size: Makes 10 generous 1 C servings

Number of Servings: 10

Recipe submitted by SparkPeople user DMATTISON.






Great Stories from around the Web


Rate This Recipe