Pasta Has Always Been Associated With Weight And A Heavy Feeling. True, Pasta Is Rich In Carbohydrate, A Food Group Most Often Than Not, Shunned By Weight Watchers. However, There Are Still People Who Find It Hard To Avoid This Altogether. And They Are Right In Thinking So. Although It Tends To Add Weight If Taken In Excess, Carbohydrate Is Very Important Because It Gives The Body The Energy It Needs To Enable It To Do Its Work Properly. So For Those Who Cannot Give Up Pasta, There Is An Alternative. Instead Of Having It Th Traditional Way ( With Meat And Bacon, And Cream And All The Fatty Substances), Why Not Have It As A Salad? Below Are Three Fantastic Recipes Gathered From All Over:TURKEY PASTRAMI AND PASTA SALADIngredients: 34 Lb. TURKEY PASTRAMI, Cut Into 12 Inch Cubes8-ozs. Rotini, Cooked And Drained1 14-oz Can Artichokes, Drained And Cut Into Quarters1 Cup Carrrots, Chopped (2 Medium)12 Cup Chopped Onion (1 Medium)12 Cup Chopped Celery (1 Stalk)1 4-oz Can Black Olives, Drained And Sliced3 Tbsp Olive Oil3 Tbsp White Wine Vinegar1 2 Tsp Garlic, Minced12 Tsp Salt12 Tsp Pepper6 Lettuce LeavesInstructions:1. In Large Bowl, Combine Pastrami, Rotini, Artichoke, Carrots, Onion, Celery And Olives.2. In Small Bowl, Combine Oil, Vinegar, Garlic, Salt And Pepper. Toss Together With Pastrami Mixture And Refrigerate For 1 Hour.3. Serve On Lettuce Leaves.APPLE PASTA SALADIngredients:1 Container (8 Oz.) Plain Nonfat Yogurt1 Can (8 Oz.) Unsweetened Crushed Pineapple, Undrained12 Tsp Salt, Optional14 Tsp Garlic Powder14 Tsp Dry Mustard1 Tsp Finely Chopped Crystallized Ginger1 Tbsp Honey2 Cups Uncooked Rotini Pasta12 Cup Shedded Carrot1 Cup Sliced Celery14 Cup Sliced Green Onions14 Cup Raisins3 Cups Diced, Unpeeled Apples (suggested: Empire, Gala, Ida Red, Jonagold, Jonathan, McIntosh, Red Delicious, Or Rome)Instructions:Thoroughly Combine Yogurt, Pineapple, Salt, Spices, Ginger, And Honey; Refrigerate. Cook Pasta According To Package Directions, Omitting Salt. Rinse With Cold Water And Drain Thoroughly. Cool Completely. In Large Bowl, Combine All Ingredients Including Yogurt Dressing. Chill Thoroughly Before Serving.GARDEN PASTA SALADIngredients:1 Can (16-ozs) Mixed Fruit In Juice Or Extra Light Syrup14 Cup White Wine Vinegar1 Pkg. (8-oz) Spinach Spiral Pasta2 Tsp Cornstarch1 Tbsp Basil2 Cloves Garlic, Minced1 Cup Cherry Tomatoes, Halved1 Cup Celery, Sliced12 Cup Green Onion, Thinly Sliced- Romaine Lettuce LeavesInstructions:Drain Mixed Fruit, Reserving Liquid. Drizzle Fruit With Vinegar And Set Aside. Cook Pasta In Boiling Water Until Tender; Drain And Cool Slightly. Meanwhile, In Small Saucepan, Whisk Together Reserved Liquid, Cornstarch, Basil, And Garlic. Stir Over Medium Heat Until Mixture Thickens And Boils. Remove From Heat; Stir In Mixed Fruit And Vinegar. Toss Pasta With Tomatoes, Celery, And Green Onion. Fold In Fruit And Sauce; Chill. Spoon Onto Romaine Lettuce To Serve.
