Balsamic Garden Pasta Salad

Balsamic Garden Pasta Salad by Robyn Dunbaugh

1 pound fusilli pasta
1/4 cup extra-virgin olive oil
1 eggplant (about 1 1/4 pounds), cut into 1/2-inch cubes
Salt and pepper
2 cups mixed greens
1 red bell pepper, thinly sliced
1/2 ounce cheese, cut into small cubes
1/2 red onion, thinly sliced
1/2 cup chopped flat-leaf parsley
1/4 cup balsamic vinegar
Directions

Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions. Drain, then rinse with cold water; transfer to a large bowl.

Meanwhile, in a large nonstick skillet, heat the olive oil over medium-high heat; add the eggplant, season with salt and pepper and cook, stirring, until soft and golden, 7 to 9 minutes. Add to the pasta and toss; let cool to room temperature, about 15 minutes.

Add the mixed greens, bell pepper, mozzarella, onion, parsley and vinegar to the pasta and toss. Season with salt and pepper.

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Spicy Thai Noodles

Spicy Thai Noodles

This is going under salads, because you serve it cold like a pasta salad.  The original recipe can be found here.  I modified it to make it a bit healthier with less oil and agave nectar instead of honey.  

Ingredients:

1 1/2 boxes of whole wheat linguine

1 T of crushed pepper (if you don't like heat, reduce.  If you like more heat, add another Tablespoon)

1/8 cup of olive oil

1/4 cup of sesame oil

5 T of agave nectar (agave is sweeter than honey or sugar)

5 T of lite soy sauce

Green Onions, Cilantro, Peanuts, Bell Pepper, and Toasted Sesame Seeds

Directions:

Boil noodles.  Drain.

Heat both oils and crushed red pepper over medium heat in a small pan.  Do not let it burn.

Strain out the pepper and reserve the oil in a wire mesh strainer.

Add to the oil - agave nectar and soy sauce

Toss the mixture with noodles and put it in the fridge until cold.

Before serving:

Top each individual serving with green onions, cilantro, peanuts and toasted sesame seeds.

Mexican Pasta Salad

Ingredients

• 8 ounces chunky pasta ( such as rotini, wheels, medium macaroni, etc)
• 1 (15 ounce) cans whole kernel corn ( or the equivalent in frozen corn)
• 1/2 large red onions, chopped
• 1 (15 ounce) cans black beans, drained and rinsed
• 1 large bell peppers, chopped ( green, red, yellow - whatever color you have on hand)
• 1 large tomatoes, chopped
• 1 -2 tablespoon olive oil
• 1 -2 tablespoon lemon juice ( you can also use lime juice)
• pepper, to taste
• tastefully simple ranch fiesta dip mix, to taste or 1 spicy seasoning mix (such as Mrs Dash Extra Spicy) or 1 garlic powder
• cilantro, chopped,to taste 
• Kirkland Organic No-Salt Seasoning, to taste (this is what really gives it flavor!)

Directions

1. Cook the pasta (al dente) During approximately the last 2 minutes of cooking time, add the corn.
2. While the pasta/corn mixture is cooking, combine all other ingredients (except for the cheese) in a large bowl.
3. Drain the pasta and corn.
4. Rinse the pasta and corn in cold water until the mixture is cool or cold.
5. Add the pasta/corn mixture to the other ingredients and mix

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