Power Crunch Pasta Salad Recipe

With summer now in full swing, it’s time to break out the summer pasta salad recipes! A cold pasta salad is the perfect component to every barbecue, all summer long. Whether you’re a meat-eater or a vegetarian, a refreshing pasta salad is the best way to complement your meal with plenty of healthy veggies and fresh, delicious flavors.

Today’s guest post recipe is courtesy of Pasta Fits.

Power Crunch Pasta Salad Recipe

8 oz whole wheat penne
2 cups/1 1/4 oz. shredded kale, ribs removed
2 cups/4 oz. thinly sliced red cabbage
1 red apple, cored and finely sliced
1 carrot, peeled and cut into matchsticks
1/4 cup/1 oz. dried cranberries
1/4 cup/1 oz. natural sliced almonds
2 tbsp. pumpkin seeds
1 tbsp. chia seeds

Creamy Yogurt-Herb Dressing:

1/2 cup low-fat plain Greek yogurt
3 tbsp. olive oil
2 tbsp. chopped fresh parsley
2 tbsp. chopped fresh chives
1 tbsp. white wine vinegar
1 clove garlic, minced
1 tsp. Dijon mustard
1/4 tsp. each salt and pepper

Directions:

1. Cook penne according to package directions. Rinse in cold water and drain.
2. Toss together pasta, kale, cabbage, apple, carrot and cranberries.
3. Creamy Yogurt-Herb Dressing: Whisk together yogurt, olive oil, parsley, chives, vinegar, garlic, mustard, salt and pepper.
4. Drizzle dressing over salad and toss well to coat. Sprinkle almonds, pumpkin seeds and chia seeds over salad before serving.

Tips:
• Add crumbled goat cheese if desired.
• For added protein, add tofu, cooked shredded chicken or tuna.