pasta salad a healthy alternative

Pasta is always associated with a weight and a feeling of heaviness in combination. While the pasta is rich in carbohydrates, a food group most often than not, shunned by Weight Watchers. However, there are still people who are fighting to get it is to be avoided altogether. And they have reason to think so.

Even if it is to give more weight if the excess is a tendency, carbohydrate is very important because it provides the body with the energy they needed to do his job properly. So for those who can not give up pasta, there is an alternative.

Instead of the traditional way, th (with meat and bacon, cream and fat and all), why not a salad? Here are three great recipes are gathered from all corners:

Pastrami Turkey Pasta Salad

Ingredients

3 / 4 lb Turkey pastrami, cut into half inch cubes

8 ounces rotini, cooked and drained

14th January-oz drained artichoke, and quartered

1 cup chopped carrrot Did (2 medium)

02:01 cup chopped onion (1 medium)

02:01 cup chopped celery (1 stalk)

1 4-oz black olives, drained and sliced

3 c. Tablespoons olive oil

3 c. Tablespoons white wine vinegar

2.1 clove v. Tea, minced

2.1 c. Salt

2.1 c. Pepper

6 lettuce leaves

Instructions:

1st In a large bowl, combine pastrami, rotini, artichoke, carrots, onions, celery and olives.

2nd In a small bowl, combine spice oil, vinegar, garlic, salt and pepper. Mix with the mixture of pastrami and 1 hour before serving.

3rd Serve on lettuce leaves.

Apple Pasta Salad

Ingredients

1 container (8 ounces) nonfat plain yogurt In

1 can (8 ounces) unsweetened pineapple, undrained crushed

2.1 c. Teaspoon salt, optional

4.1 c. Garlic powder

4.1 c. Dry mustard

1 teaspoon teaspoons finely chopped candied ginger

1 teaspoon tablespoons honey

2 cups rotini pasta, uncooked

02:01 spilled cup of carrots

1 cup sliced celery

04:01 cup chopped green onions

04:01 cup raisins

3 cups diced, unpeeled apples proposed (: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious or Rome)

Instructions:

Mix yogurt, pineapple, salt, spices, ginger and honey and refrigerate. Pasta according to package instructions or salt. Drain, rinse with cold water and drain. Cool completely. In a large bowl, combine all ingredients including yogurt. Chill before serving.

Pasta Salad GARDEN

Ingredients

One can (16 oz) mixed in fruit juice or sweetened extra light

04:01 cup white wine vinegar

1 package. (8 oz) spiral pasta spinach

V. 2 tsp cornflour

1 teaspoon chopped basil

2 garlic cloves, mincedv
1 cup cherry tomatoes, halved

1 cup sliced celery

02:01 cup green onions, cut into thin slices

- Leaves of Romaine

Instructions:

Drain the fruit mixture, reserving the liquid. Sprinkle fruit vinegar and set aside. Cook the pasta in boiling water until tender, drain and cool slightly. Meanwhile, in a small pan, whisk together reserved liquid, cornstarch, basil and garlic.

Stir over medium heat until thickened and bubbly. Remove from heat and stir in fruit mixture and vinegar. Toss pasta with tomatoes, celery and leek. Stir in fruit and sauce; cold. Spoon to serve on romaine lettuce.