Yoga Journal USA - July-August 2017

Summer-fresh pastas

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

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

strawberry–tomato–

mozzarella pasta salad

SERVES 6

Tangy tomatoes, sweet berries, and a

savory sauce hit all the right flavor notes.

12 oz quinoa pasta

⅔ cup 2-percent plain Greek yogurt

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

½ lb asparagus, thinly sliced

½ lb watercress

1 quart strawberries, sliced

½ lb cherry tomatoes

½ lb mozzarella, cubed

1 small red onion, thinly sliced

¼ cup packed basil

Cook pasta as directed. In a bowl, whisk

yogurt, 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 INFO 411 calories per serving,

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

19 g protein, 388 mg sodium

VEGETARIAN

avocado pesto pasta

SERVES 6

Avocado and tahini create a rich base for

this creamy dish that’s packed with fiber.

Ribbons of cantaloupe and cucumber

make for fresh final touches.

12 oz 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

¼ lb baby greens, such as arugula

½ cantaloupe, cut into cubes or ribbons

1 large cucumber, cut into ribbons

¼ cup pine nuts

¼ cup packed cilantro leaves and stems

Cook pasta as directed on package. In

a food processor, blend avocado, tahini,

zest, lemon juice, oil, garlic salt, black pep-

per, 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, cantaloupe,

cucumber, pine nuts, and cilantro.

NUTRITIONAL INFO 384 calories per serving,

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

12 g protein, 148 mg sodium

VEGAN

PICTURED HERE:

Strawberry–Tomato–Mozzarella Pasta Salad

sriracha chicken

pasta salad

SERVES 6

Spicy sriracha sauce brings the barbe-

cue to this cookout-worthy pasta. Sweet

summer corn and bell peppers help

keep sriracha’s heat in check.

12 oz whole-grain or brown-rice pasta

¼ 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 bell peppers, thinly sliced

4 scallions, thinly sliced

2 (6 oz) 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, bell peppers, and scallions 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, turn-

ing, until chicken has grill marks and

zucchini is tender, 8–10 minutes. Brush

chicken with reserved sriracha mixture;

grill again until cooked through, 2 min-

utes. Transfer chicken to a cutting board

to rest, 5 minutes. Slice chicken and zuc-

chini and serve over the pasta.

NUTRITIONAL INFO 294 calories per serving,

12 g fat (2 g saturated), 32 g carbs, 5 g fiber,

17 g protein, 636 mg sodium

OMNIVORE

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