This pasta salad, which goes well at summer barbecues, is fueled with superfoods like kale and chia. Make it ahead of time and pack it for a satisfying lunch or an on-the-go dinner.
Power Crunch Pasta Salad
8 ounces whole-wheat penne
2 cups shredded kale, ribs removed
2 cups thinly sliced red cabbage
1 red apple, cored and finely sliced
1 carrot, peeled and cut into matchsticks
1/4 cup dried cranberries
1/4 cup natural sliced almonds
2 tablespoons pumpkin seeds
1 tablespoon chia seeds
Creamy Yogurt-Herb Dressing
1/2 cup low-fat plain Greek yogurt
3 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh chives
1 tablespoon white wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1/4 teaspoon each salt and pepper
Cook penne according to package directions. Rinse in cold water and drain. Toss together pasta, kale, cabbage, apple, carrot and cranberries.
To make the dressing: Whisk together yogurt, olive oil, parsley, chives, vinegar, garlic, mustard, salt and pepper. Drizzle dressing over salad and toss well to coat. Sprinkle almonds, pumpkin seeds and chia seeds over salad before serving. Serves 8
- Sprinkle with crumbled goat cheese if desired.
- For added protein, add tofu, cooked shredded chicken or tuna.
Nutritional analysis—Calories: 250; fat: 9g; sodium: 34mg ; fiber: 35g; sugars: 8g; protein: 7g