healthy italian pasta salad
This is a light and healthy pasta recipe that my kids enjoy. It has bright flavors and is packed with nutritious ingredients.
yield
8 serving(s)
prep time
20 Min
method
Stove Top
Ingredients For healthy italian pasta salad
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1 boxcooked al dente penne noodles
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1/2 ccooked kale then chopped finely
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4 ozcubed mozzerella
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12 ozgrilled ( chicken) italian sausage cut into half moon shapes
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1/4 cpine nuts
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1/4 cfinely diced colored sweet peppers
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1/4 croasted red bell pepper
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2zucchinis cut into 1/8 inch slices and sauteed
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1 cevoo
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1/4 cfreshly squeezed lemon juice
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1/4 cparmesan cheese
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1/2 tspblack pepper
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1/2 clovegrated garlic
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1/2 cfresh chopped basil
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1 ozgrated pecorino/romano cheese
How To Make healthy italian pasta salad
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1As you might have noticed cooked ingredients are listed because most of you know how to do this. My apologies if it's confusing. For half moon shaped sausage simply cut the sausage lengthwise in half then lay it down on a cutting board flat side down and cut into 1/8 inch pieces. I use fresh kale and boil an entire bag for 1 hour. Run under cold water so it's cool and squeeze out remaining liquid. Place in a bowl and refrigerate. I use this for several dishes
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2Combine the first eight ingredients in a large mixing bowl and set aside. Or reserve the zucchini for presentation by bordering a serving platter.
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3In a medium bowl combine the next 6 ingredients and whisk together until emulsified. Pour over the bowl of pasta salad and toss lightly until incorporated.
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4Grate the Pecorino romano over the top prior to serving. I prefer the Johnsonville brand of chicken sausage.
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