Best 2 Lindas Healthy Filling Pasta Salad Recipes

Pasta salad is a delicious and refreshing dish that's perfect for summer potlucks, picnics, or quick weekday lunches. It's also a great way to use up leftover pasta. Linda's Healthy Filling Pasta Salad is a particularly delicious and nutritious version of this classic dish. Her recipe includes a variety of healthy ingredients like cherry tomatoes, cucumbers, and red onion, as well as a flavorful dressing with olive oil, red wine vinegar, and fresh herbs. It's also packed with protein from the cooked chicken and beans. In addition to Linda's Healthy Filling Pasta Salad, the article also includes a recipe for a classic Italian Pasta Salad, a Greek Pasta Salad with Feta, and a Mediterranean Pasta Salad with Sun-Dried Tomatoes and Artichokes. These recipes are all easy to follow and can be made with common ingredients. With so many delicious options to choose from, you're sure to find a pasta salad recipe that you'll love. So next time you're looking for a light and refreshing meal, give one of these pasta salad recipes a try.

Let's cook with our recipes!

LINDA'S PASTA SALAD

Linda's Pasta Salad image

I love pasta salad in the summer and make it often... This is one that I make often, and it's WONDERFUL!

Provided by Lindas Busy Kitchen

Categories Vegetable

Time 53m

Yield 8-12 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) box rotini pasta, cooked and drained (corkscrew)
1 large onion, cut in 1/2, then sliced into thin wedges
1/2 green pepper, diced
2 carrots, diced
2 stalks celery, diced
1 large cucumber, peeled, and diced
2 medium tomatoes, cut in 1/2, then sliced into thin wedges
3 large broccoli florets, separating flowers into bite size pieces and peeling stem, and cutting into thin slices
1 (15 ounce) can black olives (left whole, cut in 1/2, or cut into slices)
16 ounces bottle* of your favorite salad dressing (I use Italian, Caesar or Christy's Greek Dressing, (my favorite)
salt and pepper, to taste

Steps:

Cook pasta according to box directions, drain and let cool (do not overcook pasta, or salad will be mushy). Refrigerate.
Meanwhile, slice and dice all veggies, and put in a big bowl. Refrigerate.
When all is chilled mix veggies in with pasta, and add salad dressing, and salt and pepper to taste. Mix all well.
*Save some of the salad dressing to pour on just before serving. When it's time to serve you can add more salad dressing, if you like more. The pasta has a tendency to soak up salad dressing as it marinates, so I save some to add right at serving time.
Variations:.
Use kalamata, or green olives instead of black.
Add little corn ears.
Add your favorite cheese, any hard, American or Feta.
Add cheese and diced pepperoni, or hard salami.
Add frozen green peas, thawed.
Add radishes, diced, or sliced.

LINDA'S LASAGNA

Linda's Lasagna image

This is my mother's wonderful lasagna recipe. It has been a favorite in our family for years!

Provided by RBLAIR

Categories World Cuisine Recipes European Italian

Time 2h30m

Yield 8

Number Of Ingredients 15

Ingredients

1 pound lean ground beef
1 onion, chopped
2 (6 ounce) cans tomato paste
1 (14.5 ounce) can crushed tomatoes
2 cups water
1 tablespoon dried oregano
2 teaspoons garlic powder
2 teaspoons salt
¼ teaspoon ground black pepper
1 tablespoon white sugar
12 ounces cottage cheese
½ cup grated Parmesan cheese
1 egg
9 lasagna noodles
1 pound shredded mozzarella cheese

Steps:

In a large pot over medium heat, cook beef until brown. Drain off all fat. Add onion and cook until translucent. Add tomato paste, crushed tomatoes, water, oregano, garlic powder, salt, pepper, and sugar. Stir until combined and cook over medium heat until boiling. Reduce heat to low and simmer for 1 hour.
While sauce is simmering, blend cottage cheese, Parmesan cheese, and egg until smooth. Set aside.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Preheat oven to 350 degrees F (175 degrees C).
Spread 1 cup of sauce in the bottom of a 9x13-inch baking dish. Cover sauce with 3 noodles. Cover noodles with 1/3 of the remaining sauce. Top with 1/2 of the mozzarella. Place another layer of noodles and one of sauce over the mozzarella; top that with the cottage cheese mixture. Top with remaining 3 noodles and remaining sauce.
Bake in preheated oven 30 minutes. Sprinkle remaining mozzarella on top and bake 15 minutes more, until golden and bubbly.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 38.2 g, Cholesterol 104.5 mg, Fat 21.8 g, Fiber 4.1 g, Protein 38.2 g, SaturatedFat 11.3 g, Sodium 1625.9 mg, Sugar 9.3 g

Tips:

Use high-quality ingredients for the best flavor.
Cook the pasta al dente according to the package instructions.
Rinse the pasta with cold water after cooking to stop the cooking process and prevent it from becoming mushy.
Chop the vegetables into small, bite-sized pieces for even cooking and distribution.
Use a variety of vegetables to add color, texture, and flavor to the salad.
Use a light and flavorful dressing to complement the salad without overpowering it.
Season the salad to taste with salt and pepper.
Chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve the salad as a main course or a side dish.

Conclusion:

Linda's Healthy and Filling Pasta Salad is a delicious and nutritious dish that is perfect for a light lunch or dinner. It is packed with fresh vegetables, lean protein, and whole grains, and it is also low in calories and fat. This salad is also very versatile and can be customized to your liking. For example, you can add different vegetables, protein sources, or dressings. You can also make it ahead of time and store it in the refrigerator for later. No matter how you choose to make it, Linda's Healthy and Filling Pasta Salad is sure to be a hit!