Summer Pasta Salad
While researching nutrition for this post, I nearly fell off my chair when I ran the numbers for store-bought pasta salad. I knew prepared pasta dishes were fairly rich, but I didn’t think one two-cup serving had more calories, fat and sodium than three McDonald’s Double Cheeseburgers. Yes, THREE. Read it and weep:
Two cups of this disastrous dish contain an entire day’s worth of fat and sodium. Spread the word because pasta salads are a backyard barbecue’s best friend – and it’s one of the most popular side dishes to grab at the grocery store, whether for your own party or a friend’s. Save everyone’s arteries at the next soiree and make my lighter version. It’s fresh and wonderful and has just 341 calories for the same 2-cup serving.
I like using basil and parsley but you can just use one of the herbs and double the amount.
2 tablespoons garlic-flavored red wine vinegar or regular red wine vinegar
Cook pasta according to package directions. Drain and transfer to a large bowl. While still warm, add vinegar, oil, honey, oregano, salt and pepper. Mix well. Fold in remaining ingredients. Serve warm, at room temperature or chilled.