2019-02-01_Australian_Yoga_Journal

Refresh your pasta-salad repertoire with veggie-packed recipes you can

whip up fast—perfect for beach days and picnic lunches. By Jennifer Iserloh

LIVE WELL

om

Summer-fresh pastas

22

february/march 2019

yogajournal.com.au

SERVES 6

Avocado and tahini create a rich base for this creamy

dish that’s packed with fibre. Ribbons of rock melon

and cucumber make for fresh final touches.

300 grams whole-grain or chickpea pasta

1 avocado

3 tbsp tahini

1 lemon, zest and juice

1 tbsp olive oil

½ tsp garlic salt

¼ tsp freshly ground black pepper

4 tomatoes, diced

100 grams baby greens, such as rocket

1/2 rock melon, cut into cubes or ribbons

1 large cucumber, cut into ribbons

¼ cup pine nuts

¼ cup packed coriander leaves and stems

Cook pasta as directed on package. In a food

processor, blend avocado, tahini, zest,

lemon juice, oil, garlic salt, black pepper,

and ¼-cup cold water until smooth. In a

bowl, toss pasta with avocado pesto and

tomatoes. Arrange baby greens on a platter

and top with pasta, rock melon, cucumber,

pine nuts, and coriander.

NUTRITIONAL INFO384 calories per serving,

15 g fat (2 g saturated), 56 g carbs, 11 g fibre,

12 g protein, 148 mg sodium

SERVES 6

Tangy tomatoes, sweet berries, and a savory

sauce hit all the right flavour notes.

300 grams quinoa pasta

2/3 cup plain Greek yoghurt

3 tbsp apple cider vinegar

2 tbsp poppy seeds

1 tbsp olive oil

½ tsp garlic salt

½ tsp onion powder

Olive oil cooking spray

100 grams asparagus, thinly sliced

100 grams watercress

1 punnet of strawberries, sliced

200 grams cherry tomatoes

200 grams mozzarella, cubed

1 small red onion, thinly sliced

¼ cup packed basil

Cook pasta as directed. In a bowl, whisk

yoghurt, vinegar, poppy seeds, oil, garlic

salt, and onion powder. In a skillet coated

with cooking spray, cook asparagus over

medium heat, 4 minutes. Combine pasta,

sauce, asparagus, and watercress; top with

remaining ingredients.

NUTRITIONAL INFO411 calories per serving,

11 g fat (5 g saturated), 61 g carbs, 8 g fibre,

19 g protein, 388 mg sodium

SERVES 6

Spicy sriracha sauce brings the barbeque to this

cookout-worthy pasta. Sweet summer corn and

capsicum help keep sriracha’s heat in check.

300 grams whole-grain or

brown-rice pasta

1/4 cup sriracha

3 tbsp sesame oil

1 tbsp tomato paste

2 limes, zest and juice

4 tomatoes, diced

1 cup fresh corn kernels

2 red capsicum, thinly sliced

4 spring onions, thinly sliced

2 (150g) skinless, boneless

chicken breasts

½ tsp garlic salt

¼ tsp freshly ground black pepper

Olive oil cooking spray

2 zucchinis, cut in half

Cook pasta as directed. In a bowl, whisk

sriracha, oil, tomato paste, zest, and lime

juice. In another bowl, toss pasta with half

the sriracha mixture. Add tomatoes, corn,

capsicum, and spring onions to pasta and

toss. Season chicken with garlic salt and

black pepper. Coat grill rack or pan with

cooking spray; heat over medium-high

heat. Grill chicken and zucchini, turning,

until chicken has grill marks and zucchini

is tender, 8–10 minutes. Brush chicken

with reserved sriracha mixture; grill again

until cooked through, 2 minutes. Transfer

chicken to a cutting board to rest, 5

minutes. Slice chicken and zucchini

and serve over the pasta.

NUTRITIONAL INFO 94 calories per serving, 12

g fat (2 g saturated), 32 g carbs, 5 g fibre,

17 g protein, 636 mg sodium

PICTURED HERE:

Strawberry–Tomato–Mozzarella Pasta Salad

Avocado Pesto

Pasta

Strawberry–Tomato–

Mozzarella pasta salad

Sriracha Chicken

Pasta Salad

PHOTO: JENNIFER OLSON; FOOD STYLIST: ERIC LESKOVAR; PROP STYLIST: NICOLE DOMINIC; HEADSHOT: TAMMY LAMOUREUX

VEGAN VEGETARIAN OMNIVORE