Directions
Sub-Title: A Healthy Italian Dish that’ll Satisfy your Cravings
Description: This pasta salad is a perfect combination of fresh vegetables, roasted tomatoes, and herbs, making it a super-tasty and healthy meal. It’s also gluten-free, making it suitable for people with celiac disease or gluten intolerance.
Ingredients List:
– ½ cup fresh spinach leaves (or any other greens you prefer)
– ½ red onion, thinly sliced
– ¼ cup shelled pumpkin seeds
– ¼ cup shelled sunflower seeds
– ¼ cup shelled sesame seeds
– 1 clove garlic, minced
– 1 tablespoon extra virgin olive oil
– Salt and pepper, to taste
– ½ teaspoon chili powder
– 1 can whole kernel corn (drained)
– 1 tablespoon grated Parmesan cheese
– ¾ cup cherry tomatoes, halved
– ¾ cup grape tomatoes, halved
– 1 tablespoon chopped fresh basil
– 1 tablespoon chopped fresh parsley
Instructions:
1. In a large bowl, toss together the spinach, red onion, pumpkin seeds, sunflower seeds, sesame seeds, and garlic. Season with salt, pepper, and chili powder.
2. Heat the olive oil in a medium skillet over medium heat. Add the corn kernels and sauté until golden brown, about 3 minutes. Remove from the pan and set aside.
3. Combine the drained corn kernels, Parmesan cheese, cherry tomatoes, grape tomatoes, basil, and parsley in a separate bowl.
4. Assemble the pasta salad by adding the cooked corn mixture to the spinach mixture. Gently fold in the tomato and herb mixture. Toss well and serve immediately.
Difficulty Level: Easy
Servings: 2
Nutrition Facts:
Calories per serving: 474
Total Carbohydrate: 46 g
Dietary Fiber: 12 g
Total Sugars: 11 g
Cholesterol: 4 mg
Saturated Fat: 8 g
Trans Fat: 0 g
Protein: 16 g
Total Time Needed: About 1 hour
Note: Adjust the seasoning as desired. For an even tastier salad, try pairing this pasta salad with a balsamic vinegar vinaigrette dressing.
Steps
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1
Done
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In a large bowl, toss together the spinach, red onion, pumpkin seeds, sunflower seeds, sesame seeds, and garlic. Season with salt, pepper, and chili powder. |
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2
Done
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Heat the olive oil in a medium skillet over medium heat. Add the corn kernels and sauté until golden brown, about 3 minutes. Remove from the pan and set aside. |
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3
Done
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Combine the drained corn kernels, Parmesan cheese, cherry tomatoes, grape tomatoes, basil, and parsley in a separate bowl. |
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4
Done
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Assemble the pasta salad by adding the cooked corn mixture to the spinach mixture. Gently fold in the tomato and herb mixture. Toss well and serve immediately. |
