black bean pasta salad

I love pasta salad, and I think the addition of black beans really makes it heartier and healthier. I usually use whole wheat pasta or enriched pasta (Ronzoni Healthy Harvest or Ronzoni smart taste are the best).

Black Bean Pasta Salad

1 can black beans, rinsed and drained

3 plum tomatoes, seeded and diced

juice and zest of 1 lime

1 jalepeno, chopped (seeds and all...leave seeds out if you are fraid)

1 T EVOO

2 T red wine vinegar

1 Tbsp dijon mustard

1/3 C chopped cilantro

1 tsp curry powder

salt and pepper to taste

1/2 C frozen sweet corn (it will thaw out quickly)

1/2 C salsa

3 Tbsp low fat mayo

1 Cup uncooked pasta (I used spirals)

2 C shredded colby jack or pepper jack cheese

Cook pasta according to package directions, drain and rinse until cool. While pasta is cooking whisk together EVOO, vinegar, mustard, curry powder, salt and pepper, and mayo. Toss Black beans, corn, tomatoes, jalepeno, lime juice, lime zest, cilantro, and salsa. Toss drained pasta, black bean mixture and dressing mixture. Fold in cheese. Voila!

healthy homemade macaroni salad

I just have to warn you that I like my macaroni salad on the dry side (I am not a mayo person), so add more mayo if you really like it.

1 (14.5 oz) pkg macaroni elbows (I used Ronzoni Smart Taste)

2 and 1/2 Cups low fat mayo

2 T cider vinegar

1 Tbsp sugar

1 and 1/2 C shredded carrot

1 and 1/2 C chopped celery

2 tsp mustard

salt and black pepper to taste

1 tsp onion powder

Cook pasta according to directions and drain, do not rinse (dressing will not stick as well). While pasta is cooking mix, mayo, vinegar, sugar, mustard, onion powder, salt and pepper. Toss dressing with warm pasta (absorbs some of mayo). Fold in carrots and celery.

Greek Pasta Salad

This was inspired by a Bobby Flay recipe. This makes a LOT:

Greek Pasta Salad

3/4 lbs pasta spirals or elbows (I use Ronzoni Smart Taste)
1 large cucumber, seeded, and chopped
3 scallions, sliced thin
1 pint grape tomatoes, halved
1/4 c chopped fresh dill
1/4 c white balsamic vinegar
3 T dijon mustard
1/2 C olive oil
salt and pepper to taste
3/4 lb feta cheese, crumbled

Cook pasta according to directions, drain, and cool. Combine cooled pasta, cucumber, scallions, and tomatoes in large bowl. Place dill, vinegar, olive oil and mustard in blender and blend until emulsified. Season with salt and pepper to taste. Pour the vinaigrette over pasta mixture and stir well. Gently fold in feta cheese. This salad is also great mixed with shredded cooked chicken or would be great with a can of drained and rinsed white canellini beans.

Rotisserie Chicken Salad

Rotisserie chicken breast (3-4 C), cooled and shredded
1/2 C light mayo
1 tsp dijon mustard
1/2 C Craisins
1/2- 3/4 C diced celery
onion powder to taste
salt to taste
dill to taste
thyme to taste

mix all ingredients together.