Pasta & Bean Salad

As we move into summer, pasta salads become a staple of our weekly menu plan. They're great for several reasons. First, you make them ahead of time and don't have to spend the afternoon in the kitchen if the pool is calling your name. Second, you can use whatever leftover veggies you have on hand.

I use olive oil, lemon juice and salt as a dressing instead of prepared salad dressing. It has less calories and a light taste, which is perfect for this time of year.

This salad is only limited by what you have on hand and your imagination! Add squash, zucchini, peppers or whatever you can think of!


Pasta and Bean Salad

16 oz small pasta, cooked, drained & rinsed (I used ditalini pasta)
1 cup garbanzo beans
2 cups shelled edamame, lightly steamed
3 large carrots, diced
2 medium celery stalks, diced
2 medium radishes, diced
fresh chives, chopped
(I also chopped the fresh radish leaves and added about 2 Tbsp)
4 oz feta cheese, crumbled
1 Tbsp olilve oil
1 oz lemon juice
1 tsp salt

Add all ingredients in a large bowl. Gently toss to combine. Chill for several hours before serving.

Makes about 10 servings.
280 calories
6 g fat
42 g carbs
12 g protein

Chicken Panzanella

I made this dish this past weekend when my in-laws came over. This is an Italian dish; panzanella is a bread-salad. This was absolutely delicious! I doubled the dressing mixture because I added extra bread and a fresh zucchini. There was nothing left - we all had seconds!


Chicken Panzanella

1 c chicken stock
1/2 lb boned chicken breast

2 T lemon juice
1 t olive oil
1 t dried basil
1/2 t dried oregano
1 clove of garlic, minced

Pumpernickel cubes (about 4 slices worth, left out on countertop to dry)
1-1/2 c tomatoes, coarsely chopped
3/4 c celery, chopped
1/2 c purple onion, diced

In a skillet, simmer the chicken in the stock until it is cooked through, about 10 minutes. Cut the chicken into pieces and reserve the liquid: chill both while you do the rest.

In a large serving bowl, mix together the lemon juice through the garlic. Add the rest of the ingredients, one at a time, and toss each.

When ready to serve, toss in the chilled chicken pieces, and drizzle the mixture with the reserved liquid.


And don't forget to check out Tempt My Tummy Tuesday for more great recipes and kitchen tips!

Chicken Salad with Pistachios

Today's Random Recipe calls for picnic food to get us ready for the Memorial Day weekend. This is my mother in law's chicken salad recipe, and we usually have this at most of our summer get-togethers.

Most of the time we grill out at their house, so refrigeration isn't an issue. If you're taking this to a picnic, make sure that you have adequate space in your cooler. Or you could make sandwiches ahead to save on space.

Chicken Salad with Pistachios

8 ounces light sour cream

1 cup reduced fat mayonnaise

4 cups already roasted and sliced chicken (we use rotisserie chicken)

1 bunch scallions (enough for 1 cup chopped)

2 ribs celery (for about 1 cup chopped)

1 cup already shelled pistachios, unsalted

1/3 cup sweet pickle relish, well drained

1/2 tsp black pepper, more or less to taste

salt to taste

In a 2 quart or larger bowl, mix together the sour cream and mayonnaise. Chop the chicken into chunks, if necessary, and add to the mayonnaise mixture. Stir until the meat is well coated.

Rinse the scallions and slice them, using all of the whites and enough of the tender green tops to make 1 cup. Sprinkle them over the chicken as you chop. Cut the celery into bite-sized pieces and add them to the salad. Add the nuts, sweet pickle relish and black pepper. Stir to mix well. Add salt and additional black pepper to taste, if necessary.

Serve immediately or cover and refrigerate for up to 24 hours.

My Favorite Pasta Salad

The theme for Random Recipes today is "lunch." This was tough for me, because my lunch is usually a grilled cheese sandwich or left-overs. But as the weather warms, my thoughts turn to summer foods, and this is one of my favorite summertime meals. You can do all the prep in the morning and have this for lunch or supper, or both! This recipe makes a lot!

If you need a great low-fat panini recipe, click here for a turkey reuben.

Also, go check out Random Thoughts today for more great Random Recipes!

My Favorite Pasta Salad

Ingredients
8 ounces wagon wheel macaroni or tri-colored corkscrew macaroni or desired pasta
1 medium sweet red pepper, cut into thin strips
1 medium yellow squash, halved, sliced lengthwise (and/or zucchini)
10 ounces frozen peas, thawed or 1 1/2 cups fresh peas, cooked and cooled
6 ounces black olive, pitted, drained (we're not olive fans, so we usually leave these out)

4 ounces smoked cheddar cheese, cubed
1 cup unblanched whole almonds, toasted
1/2 cup green onion, sliced
2 tablespoons fresh tarragon, snipped or oregano or basil or dill
8 ounces Italian salad dressing

Directions
1. Cook pasta according to package directions.

2. Rinse with cool water and drain thoroughly.
3. Cool pasta to room temperature. In a large mixing bowl combine pasta, sweet red pepper, yellow squash or zucchini, peas, olives, cheese, almonds, green onions and herb.
4. Add dressing to pasta mixture. Toss gently to mix.
5. Cover and chill for 2 hours or up to 24 hours.