Yesterday while I was shopping I came across a fantastic product: veggie pasta. What the heck is that, you might ask? Veggie pasta is regular pasta with concentrated veggies added to the dough, like tomato, spinach, mushrooms, and more. the picture on the box inspired me to make pasta salad, which I think is a great way to get in all the veggies that make this comfort food into something healthy too. For the gluten free and lactose free constituency I made quinoa pasta and just cut out the feta. To accompany the pasta I made prosciutto wrapped cantaloupe, a delicious blend of salty and sweet.
Pasta Salad
Serves 12
Ingredients:
3 12oz boxes of rotini veggie pasta (or other shaped pasta you have lying around)
1/4 cup balsamic vinegar
3 Tbs water
1/2 cup olive oil
2 cucumbers, seeded and chopped
2 orange bell peppers, seeded and chopped
1 jar julienned roasted red peppers, drained
2 cans of green olives, drained
1 bag of super greens, chopped
1 package of crumbled feta
Preparation:
1. Cook the pasta and drain it according to the directions on the box.
2. In a container with a lid combine vinegar, water, and oil. Place lid on and shake until emulsified.
3. Mix together all ingredients so that everything is evenly coated with vinaigrette. Serve cool or warm.
Prosciutto Wrapped Cantaloupe
Serves 12
Ingredients:
1 1/2 cantaloupes, seeded rind removed and chopped
3 packaged of prosciutto
Toothpicks
Preparation:
1. Wrap mellon in a small amount of prosciutto and skewer with a toothpick to hold meat in place.
2. Keep in refrigerator until ready to serve.
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