Creamy Healthy Pasta Salad

IMG_2453

Creamy Healthy Pasta Salad

Ingredients

  • 12 ounces cooked pasta
  • 1 cup frozen peas thawed
  • 1 cup sweet corn kernals
  • 1 cup chopped kale
  • 1 cup of steamed broccoli, let cool
  • 1 diced grilled chicken breast
  • For the Dressing:
  • 1/2 cup plain Greek yogurt
  •  a ripe avocado
  • juice of  a lime (about 2 teaspoons)
  • kosher salt to taste

Instructions

  1. Cook the pasta according to package instructions for al dente. Drain, rinse with cold water, and drain the cold water. Pour the pasta in a large bowl.
  2. Toss the pasta with the peas, corn, kale, broccoli and diced grilled chicken.
  3. In a smaller dish mix together the Greek yogurt and avocado. You will have to smash up the avocado, so I usually use a fork to smash/stir. When the mixture is creamy and smooth, squeeze in the lime juice. Stir.
  4. Pour the dressing over the pasta and veggies in the bowl. Stir to coat.
  5. Add salt and  pepper  to taste.

20140624-163216-59536381.jpg

Creamy Healthy Pasta Salad

IMG_2453

Ingredients
  • 12 ounces cooked pasta
  • 1 cup frozen peas thawed
  • 1 cup sweet corn kernals
  • 1 cup chopped kale
  • 1 cup of steamed broccoli, let cool
  • 1 diced grilled chicken breast
  • For the Dressing:
  • 1/2 cup plain Greek yogurt
  •  a ripe avocado
  • juice of  a lime (about 2 teaspoons)
  • kosher salt to taste
Instructions
  1. Cook the pasta according to package instructions for al dente. Drain, rinse with cold water, and drain the cold water. Pour the pasta in a large bowl.
  2. Toss the pasta with the peas, corn, kale, broccoli and diced grilled chicken.
  3. In a smaller dish mix together the Greek yogurt and avocado. You will have to smash up the avocado, so I usually use a fork to smash/stir. When the mixture is creamy and smooth, squeeze in the lime juice. Stir.
  4. Pour the dressing over the pasta and veggies in the bowl. Stir to coat.
  5. Add salt and  pepper  to taste.

20140624-163216-59536381.jpg

Cucumber and Tomato Quinoa with Avocado Dressing

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Ingredients
2 cups of cooked quinoa
1 diced cucumber
2 diced tomatoes
1 cup of chopped kale

For the Dressing:
1/2 cup plain Greek yogurt
a ripe avocado
juice of a lime (about 2 teaspoons)
salt and pepper to taste

Sprinkle with feta

1. In a bowl combine cooked quinoa, cucumber, tomato and kale

2. In a small bowl mash avocado, blend in yogurt, add lime juice add salt and pepper

3. Combine all ingredients into one bowl chill for one hour

4. Sprinkle with feta