Pasta Antipasto Salad
Posted by Keplerkid at recipegoldmine.com
Source: Adapted from a Healthy Exchanges recipe by JoAnna Lund
This salad is very good. I adapted this recipe from one by JoAnna Lund.
1 cup fat-free Italian salad dressing, divided
1 cup mushrooms, sliced
1/2 cup ripe olives, chopped
1 cup green pepper, chopped
4 cups rotini, cooked and drained
2 cups tomatoes, chopped
1 (3.5 ounce) package turkey salami, sliced
3/4 cup reduced-fat mozzarella cheese, shredded
1 cup artichoke hearts, drained and cut in half
Mix 3/4 cup Italian dressing with mushrooms, olives, and peppers. Add tomatoes, salami, cheese, and artichoke hearts. Mix well to combine. Refrigerate at least 30 minutes.
Add 1/4 cup remaining dressing. Stir and serve.
Description: "This hearty salad tastes so good, no one knows that it's reduced fat and calorie."
Serving Ideas : A nice summer luncheon dish. Serve on a bed of lettuce, with crusty bread.
Diabetic Exchanges: 2 Bread, 1/2 Lean Meat, 1 Vegetable, 1/2 Fat. 241 Calories
Can substitute turkey pepperoni for turkey salami.
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Rigatoni with Sausage, Peppers, and Onions
4 to 6 servingsStroll through any Italian American street fair and you'll smell this classic combo. But while sausage and peppers are great in a sandwich, I think they're even better tossed with rigatoni. Using turkey sausages instead of the more traditional pork also makes it a little lighter.
1/4 cup extra virgin olive oil
1 pound sweet Italian turkey sausages
2 red bell peppers, cored, seeded, and sliced
2 yellow onions, sliced
1 teaspoon salt
1 teaspoon freshly ground black pepper
4 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 cup chopped fresh basil
2 tablespoons tomato paste
1 cup Marsala wine
1 (14.5 ounce) can diced tomatoes, with juice
1/4 teaspoon crushed red pepper flakes (optional)
1 pound rigatoni pasta
Freshly grated Parmesan cheese, for garnish
Heat the oil in a large, heavy skillet over medium heat. Add the sausages and cook until brown on all sides, 7 to 10 minutes. Remove the sausages from the pan.
Keeping the pan over medium heat, add the bell peppers, onions, salt, and pepper and cook until golden, 5 minutes. Add the garlic, oregano, and basil and cook for 2 minutes. Add the tomato paste and stir until incorporated, then add the Marsala, tomatoes with their juice, and red pepper flakes, if using. Stir to combine, scraping the bottom of the pan with a wooden spoon to release all the brown bits. Bring to a simmer.
Cut the sausages into 4 to 6 pieces each. Return the sausages to the pan. Simmer uncovered until the sauce has thickened, about 20 minutes.
While the sauce simmers, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain the pasta and add to the thickened sauce; toss to combine. Spoon into individual bowls and sprinkle each serving with Parmesan cheese.
