How to make healthy, delicious pasta salads

Italian Pasta Salad

Serves 6

Ingredients:

• 2 cups uncooked spiral pasta
• 150g canned tuna
• 150g provolone cheese, diced
• 1 red onion, finely diced
• 1 tomato, seeded and chopped
• 3/4 cup roasted red capsicum, sliced
• 150g black pitted olives, sliced
• 1/4 cup fresh basil, minced
• 1/2 cup grated parmesan cheese
• 1/2 cup extra virgin olive oil
• 1/4 cup red wine vinegar
• 2 garlic cloves, minced
• 2 tsp. Italian seasoning
• 1/4 tsp. whole grain mustard
• Salt and pepper to taste

Method:

1. Boil pasta according to packet directions, until cooked al dente. Drain and cool.
2. In a serving bowl, combine the pasta with tuna, provolone cheese, parmesan cheese, red onion, tomato, red pepper, olives and basil.
3. Whisk olive oil together with vinegar, garlic, Italian seasoning, mustard and salt and pepper.
4. Drizzle dressing over pasta mixture and gently toss to coat. Chill until ready to serve.

Greek Pasta Salad With Spinach

Serves 6-8

Ingredients:

• 2 cups uncooked tri-colour pasta
• 1 punnet grape tomatoes
• 6 cups baby spinach, rinsed
• 1 cup scallions, chopped
• 100g toasted pine nuts
• 150g feta cheese, crumbled
• 6 pieces anchovies, chopped (if desired)
• 1-1/2 cups fresh lemon juice
• 1-1/2 cups extra virgin olive oil
• 2 tsp. garlic powder
• 1/2 teaspoon granulated sugar
• Salt and pepper to taste

Method:

1. Boil pasta according to packet directions, until al dente. Drain and cool.
2. Combine cooked pasta with tomatoes, spinach, scallions, pine nuts, feta and anchovies in a large serving bowl.
3. Whisk lemon juice with olive oil, garlic powder, sugar and salt and pepper to taste.
4. Drizzle dressing over pasta salad and gently toss to combine. Chill until ready to serve.

Grilled Chicken Pasta Salad

Serves 6-8

Ingredients:

• 2 cups uncooked bow tie pasta
• 3 cups grilled chicken, chopped
• 1 red onion, sliced
• 1 sliced avocado
• 1 cup Asiago cheese, freshly grated
• 2/3 cup pecans, chopped
• 1/2 tsp. mustard powder
• 2 cloves garlic, finely minced
• 1/4 cup white vinegar
• 3/4 cup extra virgin olive oil
• Salt and pepper to taste

Method:

1. Boil pasta according to packet directions, until al dente. Drain and cool.
2. Combine cooked pasta with chicken, red onion, avocado, cheese and pecans in a large bowl.
3. Whisk mustard powder with garlic, vinegar, olive oil and salt and pepper to taste.
4. Drizzle dressing over pasta salad and gently toss to combine. Chill until ready to use.

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