Pasta Salad
Free Healthy and Delicious Detox Recipes
Pasta Salad (4 servings)
This is a satisfying, high fibre salad assemble from combination of seasonal vegetables. Use a non wheat past for strict detox or wholewheat pasta for a less restricted regime.
Pasta Salad Ingredients
300g/1 oz short wholewheat or non-wheat pasta
30 ml/ 2 tbsp olive oil
2 medium carrots
225 g/8oz broccoli
175g/1 cup shelled pasta, fresh or frozen
1 red or yellow bell pepper
2 stick celery
4 spring onions (scallions)
2 large tomatoes
75 g/ 1/2 cup pitted olives
Dressing
15 ml/1 tbsp cider vinegar
45 ml / 3 tbsp olive oil
5ml / 1 tbsp Dijon mustard
15 ml/ 1 tbsp sesame seeds
30 ml / 2 tbsp chopped mix fresh herbs, such as parsley, thyme, and basil
ground black pepper
flat leave parsley to garnishPasta Salad Preparation Method
Cook the pasta in a large pan or rapidly boiling, lightly salted water for 10 minutes until tender or according to the packet instruction. Drained under cool water to prevent over cooking
Turn the drained pasta into a large bowl. Toss with 30 ml / 2 tbsp of olive oil to prevent the pasta from sticking together. Set aside. Allow it to cool completely before mixed with the other ingredients.
Lightly blanch the carrots, broccoli and peas for few minutes in a large pan of boiling water, or steamer and place over a pan of boiling water. Place the colander and refresh under cold water. Drain well.
Chop the carrot, broccoli into bite size pieces and add to the pasta with peas.
Thinly slice the pepper, celery and spring onions and chop the tomato. Add to the sald with olives.
Make the dressing in a small bowl by combining the vinegar with the oil and mustard. Stir in sesame seeds and herbs, and season to taste with pepper.
Mix the dressing into the salad and toss well together to combine thoroughly. Garnish with parsley and enjoy your pasta salad.
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