Thursday, 23 June 2011

Quick Creamy Pasta Salad

Hey folks,
Just a quick post today - birthday month is winding down and we're ending it off with two birthday parties this weekend! I'm super busy baking and getting stuff ready for the parties and I also have to do flowers for a wedding on top of it all!

I took a healthy lunches cooking class at Health Span in Georgetown, hosted by Chef Jenny Allen. It was awesome and I came out of there with 5 recipes that I could very easily modify to avoid allergens! Score!!! All of her recipes are based on simple, natural ingredients and use natural sweeteners. And they all have a gluten-free/dairy-free option. The class was great and if you live in the Georgetown/Brampton/Mississauga area I highly recommend you check it out! Chef Jenny is always adding new classes to her schedule and each one is a new opportunity to get fabulous new recipes! Here is a link to Jenny's website which has recipes and info about classes:

On to the recipe! Make this... it's so easy and delish!!!

Creamy Pasta Salad with Grapes (and roasted chicken if you eat meat!)

2 c dry rice rotini or twisted kamut/quinoa pasta, cooked, rinsed and tossed with 2 tsp EVOO
1 1/2 c red or green grapes, halved
1 1/2 c roasted chicken diced or shredded (optional, I use 1/2 - 3/4 c navy beans instead)
1/2 c vegan mayo (or Hellman's olive oil mayo if you can tolerate eggs)
2 tbsp fresh dill or tarragon, chopped
3 green onions, minced (I leave these out and its still great!)
juice of 1/2 lemon
pinch sea salt and pepper
2 c baby spinach or chopped romaine

In a large bowl, mix together mayo, dill, onions, lemon juice, salt and pepper.
Stir in cooked pasta, chicken if using and grapes. Chill in the fridge until ready to serve.
To assemble, toss 1 c prepared pasta with 2 cups spinach or lettuce (for an adult size portion.)

Can be made ahead of time and stored in the fridge. Add spinach or lettuce just before serving.

Makes 8 servings

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