The quality and flavour of whole-wheat and whole-grain pasta are beginning to curry favour with foodies. Best of all, these pastas also pack a nutritional punch.
This unique pasta salad recipe contains superfoods, including 100 per cent whole-wheat pasta, berries, spinach and almonds.
Whole-Wheat Bows With Strawberries
1 box (300 g) whole-wheat pasta bows
75 ml (1/3 cup) balsamic vinegar
15 ml (1 tbsp) honey
10 ml (2 tsp) Dijon mustard
1 clove garlic, minced
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4 ml (3/4 tsp) each salt and pepper
50 ml (1/4 cup) canola oil
1.5 l (6 cups) lightly packed baby spinach leaves
750 ml (3 cups) halved or quartered strawberries
75 ml (1/3 cup) thinly sliced red onion
250 ml (1 cup) lightly packed torn fresh mint leaves
125 ml (1/2 cup) crumbled goat cheese
50 ml (1/4 cup) toasted sliced almonds
Prepare pasta according to package directions; drain well.
Meanwhile, in a bowl, whisk vinegar with honey, mustard, garlic, salt and pepper. Slowly drizzle in oil, whisking constantly, until well combined.
Toss bows with spinach, strawberries, red onion and dressing until well coated. Transfer to a large serving bowl.
Stir in mint and scatter goat cheese and almonds over salad just before serving. Serve warm or at room temperature.
Makes 8 servings.
Nutrition information per serving: 286 calories; 9 g protein; 11 g fat; 2 g saturated fat; 39 g carbohydrate; 4 mg cholesterol; 6 g fibre; 315 mg sodium.
Source: Catelli, http://www.wholegrainpasta.ca
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