My very favorite thing to eat for lunch is a pasta salad. I love it because you can make a big batch in advance, I love it because you can sneak all sorts of veggies inside, I love it because it doesn’t have to be heated and I love it because it’s easy!
Sheaffer insisted I try a bite of this dressing the other day…
…it’s Newman’s Own Low Fat Sesame Ginger dressing.
Well…it was love at first bite. I went to the grocery store the next day, bought a bottle and made a pasta salad built around it. If you can’t find Newman’s Own at your grocery store (which you should be able to), then just substitute with another like dressing.
So flavorful and yet, so easy.
2 cups cooked and cooled short-cut pasta (I used whole wheat)
1 cup of chopped broccoli spears
1 red bell pepper, chopped
1 (15 oz) can of crushed pineapple, drained
3-4 tablespoons Sesame Ginger dressing
A heaping pinch of both salt and pepper
Cashews to garnish
After you cook and cool (under running cold water) your pasta, toss the noodles with the next 5 ingredients. When you’re ready to serve, garnish your pasta salad with a handful of cashews for some added crunch.
Refrigerate until you’re ready to eat.
Simple, right? Just a few drizzles of this flavorful dressing really spruces up your pasta salad. And the pineapple and cashews add amazing flavor and texture too. Plus…this is vegetarian, so it would be an excellent vegetarian light supper as well.
Enjoy your pasta salad!