Treat Your Weekend With These 3 Healthy Pasta Salad

Like so many other summertime food favorites, pasta salad isn't always super healthy. Not to mention, a lot of the pasta salads you see at barbecues and cookouts are made with white flour pasta, which, unlike whole grain pasta, is usually pretty low in important nutrients like fiber and protein. But if you're looking to make a healthier pasta salad, whip up one of these 3 options-

# Salmon and Strawberry Zucchini Noodle Pasta Salad

Ingredients For the Zucchini Noodle Pasta

2 zucchinis
2-3 tbsp Goat Cheese crumbles
1 tsp olive oil or salted butter
1 tbsp lemon juice
1/4 tsp pepper
1/3 to 1/2 medium ripe avocado

IN the SALAD

3 large spinach leaves (1 cup chopped)
3 tbsp candied walnuts or pecans
2 oz smoked salmon (we use sizzlefish)
1 cup chopped strawberries
balsamic glaze or vinegar (optional)
salt and pepper to taste

METHOD

1. First clean and wash your veggies/fruit.

2. Spiralize or shave your zucchini into noodles. Set aside.

3. In a small pot, place your avocado, oil, lemon, and cheese together. heat on medium until a cream in formed. A few minutes. Then mix in your zucchini noodles.

4. Toss a few times to coat noodles and keep on medium to medium low for about 5 minutes or until zucchini is coated and creamy. They will be a little softer but not too soft.

5. Remove from heat and add pepper if desired.

6. Next chop your spinach. Keep it raw or place in microwave bowl and steam for 30 seconds to lightly steam.

7. Place your zucchini noodles in a large bowl and arrange the rest of you ingredients around it.

8. Garnish with candied nuts and add balsamic glaze if desired.

9. Salt and pepper to taste.

10. Toss and serve or eat as plated. Great for two or a potluck!

# Black Bean Pasta Salad

Ingredients

8 oz box Ancient Harvest Black Bean & Quinoa Pasta Elbows
2 cups tomatoes, chopped
2 cups cucumbers, peeled and chopped
3/4 cup red onion, chopped
3 Tablespoons balsamic vinegar
2 Tablespoons basil, minced
2 Tablespoons olive oil
1/2 teaspoon coconut sugar
1/4 teaspoon crushed red pepper
1 1/2 teaspoons sea salt

Instructions

1. Cook pasta according to package instructions. Drain and run cold water over cooked pasta to cool. Add pasta into a large bowl with tomatoes, cucumber, and onion.

2. Whisk together balsamic vinegar, basil, olive oil, coconut sugar, crushed red pepper and salt. Pour over salad ingredients and mix well. Refrigerate until cold. Serve

# Asian Noodle Salad

Ingredients:

8 ounces long, thin whole wheat pasta noodles such as spaghetti (use soba noodles to make gluten free)
24 ounces Mann’s Broccoli Cole Slaw (2, 12-ounce bags)
4 ounces grated carrots
1/4 cup extra-virgin olive oil
1/4 cup rice vinegar
3 tablespoons honey (use light agave nectar to make vegan)
3 tablespoons creamy peanut butter
2 tablespoons low-sodium soy sauce (gluten free if needed)
1 tablespoon Sriracha pepper sauce or garlic chile sauce, plus additional to taste
1 tablespoon minced fresh ginger
2 teaspoons minced garlic (about 4 cloves)
3/4 cup roasted, unsalted peanuts, roughly chopped
3/4 cup fresh cilantro, finely chopped

Directions:

1. Bring a large pot of salted water to a boil. Cook the noodles until al dente, according to package directions.

2. Drain and rinse briefly with cool water to remove the excess starch and stop the cooking, then transfer to a large serving bowl. Add the broccoli cole slaw and carrots.

3. While the pasta cooks, whisk together the olive oil, rice vinegar, honey, peanut butter, soy sauce, Sriarcha, ginger, and garlic. Pour over the noodle mixture and toss to combine.

4. Add the peanuts and cilantro and toss once more. Serve chilled or at room temperature with additional Sriracha sauce as desired.