Vegetable Herbed Pasta Salad with Homemade Dressing – Fresh and Versatile

Vegetable Herbed Pasta Salad “I want every day to be a fresh start on expanding what is possible.”
― Oprah Winfrey

It has been a challenging summer on many levels. Not only has the weather been cool in the U.P. of Michigan, but I have been facing many personal stresses. Unfortunately, I have allowed myself to make excuses and have abandoned many of my healthy routines. Instead of waiting for the 1st of August to make changes – my husband and I hit the reset button yesterday. We are starting each morning with a green smoothie, reducing our caffeine to one cup of coffee or green tea, eliminating adult beverages, engaging in more strenuous exercise, and are sticking to clean meals. While we are healthy eaters in the past couple months – I have slipped into cooking unhealthy meals for my husband. This means that I find myself also munching on homemade fries or breakfast potatoes, chips, and other things that have zero nutritional value. Once we eliminate these foods – we do not miss them.

In addition to a healthier lifestyle, I have many blog posts in the works. This post includes a recipe that I shared on my Facebook page in May. It is for a vegetable and pasta salad recipe. Forget dressing your salad with bottled dressing – because homemade dressing is simple to make from your pantry. You can follow my basic recipe and toss in whatever vegetables you have on hand. Roasted or grilled vegetables make a great addition to this salad – zucchini, eggplant, mushrooms, asparagus, and Brussels sprouts are some of my favorites. In the summer I like to grill vegetable kabob and I make a few extra skewers to toss into salads. The flavors in this salad improve as it sits. I portion into individual containers and add a splash of extra vinegar to the top (aged balsamic vinegar adds a lot of flavor). If you are a Weight Watchers member, this salad works perfectly for Simple Start or the Simply Filling Technique since it is made up of Power Foods. For additional points olives are great in this salad and you can add your favorite protein for a complete meal. This week I am going to make a version of this salad and I will swap out the whole wheat pasta with quinoa and brown rice for something different.
Pasta salad

VEGETABLE HERBED PASTA SALAD

*1 package of cooked whole wheat pasta (sometimes I do not use the whole package depending on how much pasta I want in the salad)
*1 quart of halved grape tomatoes
*1 chopped cucumber,
*5 peeled and chopped carrots
*4 ribs of chopped celery
*1 bunch of fresh, chopped parsley
*1/4 of a medium, chopped onion
*2 cloves of minced garlic
*juice and zest of one lemon
*1/4 cup raw apple cider vinegar
*1 teaspoon each of dried dill, oregano, basil (in the summer I use fresh garden herbs and I also add fresh chives)
*pinch of salt and pepper.
*I add 2 teaspoons of extra virgin olive oil to each serving for portion control.

Printable recipe: VEGETABLE HERBED PASTA SALAD   

Pin the recipe HERE.

Make sure that you check out my Salad tab for other recipes.

Today I am working on recipes for an August Green Smoothie Challenge. If you have a favorite recipe, let me know and I will feature it in my post (I will give you credit). You can send me an email at amyslaitinen@gmail.com or message me on my Facebook Page. If you would like, please include biographical information about yourself and even a photo. Thank you! I am looking forward to drinking a month’s worth of green smoothies with my friends. Cheers to our health!
New Year Green Smoothie Challenge

Advertisements

Vegetable Filled Pasta Salad with Artichoke Hearts, Capers, & Dill

Vegetable Pasta Salad with Artichoke Hearts, Capers, and Dill by Produce with Amy“Woods were ringed with a colour so soft, so subtle that it could scarcely be said to be a colour at all. It was more the idea of a colour – as if the trees were dreaming green dreams or thinking green thoughts.” – Susanna Clarke

Mike and Phoebe on the Heritage Trail I think it is safe to say that winter in the Upper Peninsula of Michigan is over. Today, on the 1st of June, it feels like we have been given a fresh start. To celebrate I broke open a fresh journal – clean pages – just like today’s freshly washed sky. Last week – Mike, Phoebe, and I enjoyed the blissful weather. The freshly minted leaves startled our senses, so green and new that they jolted us awake. As we hiked, the air itself appeared green. Vibrations of chartreuse permeated our vision like a green haze. It made our hearts soar and we were thankful.

GardenYesterday I started my container garden and decided that instead of buying ornamental fillers (vines and greenery) for my flower boxes,  I will use edible plants. I planted cilantro, parsley, dill, and basil. Instead of using morning glories as climbers, I planted peas and beans. I cannot wait to watch them progress over the summer. Our perennial herbs planted outside (chives, sage, oregano, thyme, mint, and lavender) are starting to flourish with the warm temperatures. I earned 5 Activity Points Plus hauling planters from the basement and did lots of squats weeding.

The school year is rushing to a close and I have six more days with my students before summer break is here. My goal for the summer is to share a minimum of two blog posts a week. My journal is quickly filling up with potential ideas and recipes. Though, I have been busy, I have continued to eat healthy and my favorite lunch or dinner for the past couple weeks has been vegetable filled pasta salad. I have been tracking Points Plus on weekends and sticking with the Simply Filling Technique on weekends. This way of eating, partnered with increased activity, has helped me lose 5 pounds in the last three weeks.

The salad that I am sharing today consists of 100% Power Foods. I am trying to reduce my intake of sugary fruit and am trying to incorporate more vegetables (I do eat fruit and am currently eating berries, green apples, and grapefruit – with small amounts of other fruit in my green smoothies).

A couple weeks ago, the topic in the Weight Watchers weekly handout was fiber. One of the high fiber foods that was mentioned was artichokes. I love artichoke hearts in salad and on pizza so I decided to incorporate some into my lunch for the week.

This photo was taken a couple years ago at my brother Jamie's on Christmas. I was making him artichoke dip...one of his favorites.

This photo was taken a couple years ago at my brother Jamie’s on Christmas. I was making him artichoke dip…one of his favorites.

Salad by Produce with Amy

VEGETABLE FILLED PASTA SALAD WITH ARTICHOKE HEARTS, CAPERS, & DILL

  • 4 cups of cooked whole wheat penne pasta (approximately 1/2 box of 13.25 ounce pasta)
  • 1 – 14 ounce can of artichoke heartsVegetables
  • 1 pint of halved grape tomatoes
  • 1 chopped yellow bell pepper
  • 3 cups of asparagus (I was going to use broccoli but our neighbor brought over wild asparagus that he picked)
  • 3 peeled and chopped carrots
  • 4 ribs of chopped celery
  • 1/2 cup of chopped onion
  • 3.5 ounces of capers (drained)
  • Fresh chopped dill to taste (I used one small clamshell that I purchased in the produce section)

DRESSING

  • 3/4 cup of red wine vinegar
  • 1/4 cup lemon juice (1 juiced lemon and zest ~ if you use fresh)
  • 1 Tablespoon Dijon mustard (spicy brown mustard also works well)
  • 1 clove of minced garlic
  • 2 teaspoons dried oregano 
  • 1/4 – 1/2 cup of extra virgin olive oil (I am going to add 2 teaspoons of oil to each serving for portion control)

Chop all the ingredients and mix in large bowl. This salad makes approximately 12 cups. My husband and I will eat it all week. If you want a smaller portion you could reduce all the ingredients.

This salad would make a fantastic addition to a cook out or gathering. It takes better the longer it sits and will stay fresh for over a week (7-10 days).

Printable Recipe: VEGETABLE FILLED PASTA SALAD WITH ARTICHOKE HEARTS

Vegetable Filled Pasta Salad with Artichoke Hearts, Capers, and Dill by Produce with Amy

 

If you like this salad you may want to check out my other salad recipes.

Please make sure you stop by my Facebook page, sign up for email updates of my posts, and follow my posts on Pinterest, Tumblr, Instagram, and Twitter.

If you try this recipe, please let me know what you think. I would love to hear from you. Thank you for joining me in the journey to eat more fruit and vegetables. Together we can thrive and embrace a healthy lifestyle. I look forward to sharing more recipes with you this summer.

Phoebe met two adorable Corgis down the street from our house.

Phoebe met two adorable Corgis down the street from our house.

Our neighborhood is bursting with spring!

Our neighborhood is bursting with spring!

My first flowers from my garden this season: Bleeding Hearts and Lily of the Valley.

My first flowers from my garden this season: Bleeding Hearts and Lily of the Valley with some of my vintage glass.