Fat-Free Vegan Pasta Salad Recipe

Fat-Free Vegan Pasta Salad Recipe

 

1 1/2 cups bowtie or corkscrew pasta
1 cup broccoli, chopped small
1 12 ounce can water-packed artichoke hearts, drained and chopped
1 purple onion, diced
1 red or yellow bell pepper, diced
1 12 ounce can green beans, diced
1 -2 tomatoes, diced
1/4 cup sliced black olives
2 tbsp chopped fresh basil
3/4 cup fat-free vegan Italian salad dressing
salt and pepper to taste
Cook the pasta according to package directions in salted water. Drain and allow to cool.
Lightly steam the broccoli, until just tender.
In a large bowl, toss together the pasta, broccoli and remaining ingredients and season to taste with salt and pepper.
Allow to marinate in the refrigerator at least one hour before serving. Toss again before serving.
Makes 6 servings fat-free pasta salad.
Nutritional information per serving:
Calories: 171; Calories from Fat: 14
 % Daily Value:
Total Fat: 1.6g; 2%; Trans Fat: 0.0g
Cholesterol: 0mg; 0%
Sodium: 544mg; 23%
Total Carbohydrates: 34.4g; 11%
Dietary Fiber: 7.4g; 30%
Protein: 7.2g
Vitamin A 28%, Vitamin C 98%, Calcium 9%, Iron 15%

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Strawberry Almond Chicken Salad

 

 

Ingredients:

• 6 cups spinach or field greens (I used 3 cups each)
• 1 cup sliced strawberries
• 1 cup blueberries
• 3/4 cup mandarin orange slices
• 1 ripe avocado, sliced
• 1/4 cup sliced almonds
• 12 ounces skinless, boneless cooked chicken, chopped
• poppy seed dressing (homemade or store-bought)*
  

  Directions:

  Toss everything together in a large bowl, except for the dressing, until combined. Pour desired amount of dressing overtop and serve immediately.
  *You could really dress this summer salad with just about anything. Either balsamic or raspberry vinaigrette would be incredible, too.
  *Try crumbling a few strips of bacon overtop and/or adding 4 ounces goat cheese, gorgonzola, or feta cheese.