I remember several years ago when I was doing the whole “low carb” thing and could not eat pasta at all. I missed it, so the clean eating lifestyle definitely suits me better. I still eat pasta in moderation, but I never feel deprived. Plus, you always have options when you buy pasta, you buy “regular” pasta, whole grain pasta, or “smart” pasta (which has added fiber and calcium). Ya gotta love having options! This recipe can be served cold or warm, so you can see how you like it. I personally make a few substitutions: I nix the eggplant (I just do not care for it at all), but add chopped broccoli and I prefer grape tomatoes to cherry tomatoes. I haven’t tried it yet, but I think some artichoke hearts would also make a nice addition. Enjoy!
- 2 cups uncooked elbow macaroni or rotini pasta
- Olive oil cooking spray
- 1 red bell pepper, sliced into wedges
- 1 green bell pepper, sliced into wedges
- 1 yellow bell pepper, sliced into wedges
- 1 red onion, thickly sliced into semi-circles
- 1 zucchini, halved lengthwise and sliced into half-moons
- 1 eggplant, quartered lengthwise and sliced
- 1 cup whole cherry tomatoes, halved
- 5 oz soft goat cheese, crumbled
I use my favorite Italian dressing from Good Seasons with this salad. It’s not 100% home made, but instead you purchase a seasoning packet and mix in your own vinegar, oil, and water. I use apple cider vinegar and olive oil so I get all of the benefits of the good fat that olive oil provides and the detoxifying effects from the apple cider vinegar. Everyone I’ve shared the dressing with LOVES it, even my kids and my youngest is a picky little guy. Because I use my own dressing, the nutritional info may be slightly off in the section below. You can find the recipe for the home made vinaigrette that originally goes with this salad by checking out the original recipe on CleanEatingMag.com.
- Preheat oven to 400°F. Prepare pasta according to package directions. Rinse under cold water to remove sticky starches; drain well and set aside.