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Thursday, April 7, 2016

Summer Pasta Salad

Serve this light summery salad with crispy, homemade Parmesan Breadsticks (see recipe below)

By The Canadian Living Test Kitchen
Portion size 4

4 cups (1 L) fusilli pasta
2 cups (500 mL) sugar snap peas or snow peas, trimmed
2 tbsp (30 mL) extra virgin olive oil
1/4 tsp (1 mL) salt
1/4 tsp (1 mL) pepper
4 oz (113 g) thinly sliced smoked turkey or smoked chicken, cut_in strips
2 cups (500 mL) halved cherry tomatoes
2 cups (500 mL) fresh basil, chopped
1/2 cup (125 mL) grated Parmesan cheese
1/4 cup (60 mL) pine nuts, toasted

In large pot of boiling salted water, cook pasta for 4 minutes. Add peas; cook until pasta is tender but firm, about 2 minutes. Drain and rinse under cold water; drain and transfer to serving bowl. Sprinkle with oil, salt and pepper; toss to coat.

Add turkey, tomatoes, basil and cheese; toss to combine. Garnish with pine nuts.

Additional information :

Parmesan Breadsticks
1 lb (500 g) pizza or bread dough
2 tbsp (25 mL) olive oil
1/4 cup (50 mL) grated Parmesan cheese

On lightly floured surface, roll out dough to 14- x 10-inch (35 x 25 cm) rectangle; cut lengthwise into 10 strips. Brush with oil; sprinkle with cheese, pressing to adhere. Twist each strip into spiral; place on greased rimmed baking sheet.

Bake in centre of 400°F (200°C) oven until golden and puffed, about 12 minutes. Makes 10 pieces.

Nutritional Information Per serving: about

cal 514 pro 25g total fat 19g sat. fat 5g
carb 62g fibre 7g chol 31mg sodium 706mg

% RDI:

calcium 23 iron 31 vit A 7 vit C 58
folate 65

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