Showing posts with label pasta salad. Show all posts
Showing posts with label pasta salad. Show all posts

Tuesday, July 10, 2012

Hip Hip Hooray For CSA!

My favorite season is finally here! I love the long warm days of summer but I also love the abundance of fresh summer veggies just as much! Our CSA has begun and it's been fabulous. If you don't know what a CSA is check out this post. http://homemadejess.blogspot.com/2011/10/community-supported-agriculture-are-you.html

This is my third year participating in a CSA. I feel like each year I have a better sense of how to make the most of all the veggies. I have been trying a lot of new recipes lately and thought I could highlight one or more of the veggies from our share in a new recipe each week. We have also been counting our calories so a lot of these recipes are low-cal. Don't let that term fool you! These recipes have been delicious and more than satisfying! So please check in every week for a new recipe. Hopefully you will enjoy them as much as we are!

The first couple weeks of our CSA are made up of a lot of greens. So the first veggie I'm going to highlight is spinach. My husband LOVES spinach any way he can get it. I like it as well but I enjoy it more when it is accompanied by something rather than just steamed. I found this recipe from Whole Foods and gave it a shot. This is by far the best pasta salad I have ever had! My whole family loved it!

Pasta Salad With Grilled Summer Vegetables and Fresh Mozzarella


Ingredients:

  • 1-2 Tbsp extra virgin olive oil
  • 2-3 yellow squash or zucchini, cut on the diagonal into 1/2 inch slices
  • 2 red bell peppers, cored seeded and quartered 
  • 12 oz fusilli pasta, cooked, drained and cooled
  • 2 cups baby spinach leaves
  • 6 oz fresh mozzarella, cut into bite size chunks
  • 1 cup grape tomatoes, halved
  • 1 small red onion, thinly sliced
  • 2 Tbsp chopped basil
  • 1/2 cup balsamic vinaigrette
  • 1/4 tsp salt
  • 1/2 tsp ground black pepper
Directions:
  1. Preheat grill to medium heat. Brush squash and peppers with olive oil and grill, flipping once, until just charred in parts and tender.
  2. Transfer to a plate and set aside to cool. Cut into bite size pieces
  3. In a large bowl, toss grilled veggies with pasta, spinach, mozzarella, tomatoes, basil, vinaigrette, salt and pepper.

This makes 6 servings and is only 300 calories per serving!! Can't beat that! The best part is that you can substitute any of the veggies for whatever you have in the fridge. I bet this would be really good with grilled eggplant. This pasta salad is great for dinner or to bring to a cookout this summer. I guarantee everyone will love it. Give it a try and let me know what you think. Enjoy!