This cool and robust pasta salad is great as a side dish with dinner or as a meal for lunch.
Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of preventable chronic conditions like cancer, cardiovascular disease, diabetes and obesity.
Enter Meatless Monday. This week's recipe is Tomato Pesto Pasta Salad. "Whole wheat macaroni is seasoned with traditional basil pine nut pesto and tossed with fresh corn, tomatoes, celery and shallots," says the Meatless Monday website. They add, "Fresh mozzarella adds a delicate gourmet quality to this cool pasta salad that’s perfect for potlucks."
Tomato Pesto Pasta Salad
— 1 pound whole wheat macaroni
— a little olive oil, for the macaroni
— 3 ears fresh corn
— 1 pint grape tomatoes, halved
— 3 stalks celery, diced
— 2 shallots, minced
— 4 ounces basil pesto
— 1/3 cup lowfat mayonnaise
— 2 tablespoons red wine vinegar
— 6 ounces fresh mozzarella, diced
— salt and pepper, to taste
Bring a large pot of salted water to a boil over medium high heat. Cook the macaroni according to package directions. Drain, rinse and toss with a little olive oil to keep the pasta from sticking. Place in a refrigerator to cool while you prepare the rest of the ingredients.
Place another large pot of water over high heat. Add the corn to the water and cook for about five minutes. While the corn is cooking, prepare a medium bowl of ice water. When the corn has cooked for five minutes, submerge it into the ice water to immediately stop the cooking process. Cut the corn off the cob and set aside.
Place the chilled macaroni, cooked corn, tomatoes, celery and shallots together in a large bowl. Fold in the pesto, mayonnaise and red wine vinegar. Stir to ensure all ingredients are evenly distributed. Fold in the diced mozzarella, season with salt and pepper to taste and enjoy!
Nutrition info: 443 calories, 8.5 g total fat, 4 g saturated fat, 0 grams trans fat, 22 mg cholesterol, 203 mg sodium, 74 g total carbs, 5 g dietary fiber, 7 g sugar and 19 g protein.
This recipe comes from FormerChef.com.
(Photo & Food Styling: Melissa Jean Miller/BET Digital)