Salads

Continental

Easy

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Salad Prep
for the Week : 6 Easy and Healthy Pasta Salad Recipes

Name: ~Salad Prep~ for the Week : 6 Easy and Healthy Pasta Salad Recipes
Total time: 120 min
Yield: 1
Cuisine: Continental
Ingredients: 8 ounces Boiled pasta (Salad 1); 1/2 very small Red onion thinly sliced; 3 large cloves Garlic minced; 6 tbsp Olive oil; 1/4 cup Red wine vinegar; 1 tsp Salt; 1 tsp Freshly ground black pepper; 4 cups Baby spinach; 2 cups Cherry tomatoes halved; Fresh Parmesan; 1 tsp Coarse salt (Salad 2 ); 1/2 pound Boiled pasta; 2 heads Charred broccoli; 3 tbsp Olive oil; 1/2 tsp Red-pepper flakes; 1/4 cup Rice vinegar; 3 tbsp Soy sauce; 1 Bunch scallions, thinly sliced crosswise (1 cup); 1/2 cup Roasted peanuts, coarsely chopped; 1 tsp Freshly ground black pepper; 2 cups Boiled pasta; 3 boneless Skinless chicken breast roughly chopped; 2 tsp Olive oil; For taste Salt & pepper; 4 cups Kale; 1/4 cup Dried cranberries; 1/4 cup Crumbled feta; 1/4 cup Sunflower seeds; 3 tbsp Olive oil; 3 tbsp Balsamic vinegar

120 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg & Non-Veg

Diet

Simplify your weekly meal prep with these 6 delicious and customizable salad ideas, featuring a variety of fresh ingredients and flavors.

Ingredients

UNITSIngredients

8 ounces Boiled pasta (Salad 1)

1/2 very small Red onion thinly sliced

3 large clovesGarlic minced

6 tbsp Olive oil

1/4 cupRed wine vinegar

1 tspSalt

1 tsp Freshly ground black pepper

4 cupsBaby spinach

2 cupsCherry tomatoes halved

Fresh Parmesan

1 tspCoarse salt (Salad 2 )

1/2 pound Boiled pasta

2 headsCharred broccoli

3 tbspOlive oil

1/2 tspRed-pepper flakes

1/4 cupRice vinegar

3 tbspSoy sauce

1Bunch scallions, thinly sliced crosswise (1 cup)

1/2 cupRoasted peanuts, coarsely chopped

1 tspFreshly ground black pepper

2 cups Boiled pasta

3 bonelessSkinless chicken breast roughly chopped

2 tspOlive oil

For tasteSalt & pepper

4 cups Kale

1/4 cup Dried cranberries

1/4 cupCrumbled feta

1/4 cupSunflower seeds

3 tbspOlive oil

3 tbsp Balsamic vinegar

1 tbsp Honey

1/2 tsp Dijon mustard

1 smallRed onion, very finely sliced (Salad 4 )

1 lemonJuiced

120 g Wild rocket

50 gWalnut halves, toasted

2Garlic cloves, crushed

50 mlExtra-virgin olive oil

30 gPack fresh basil

400 g Boiled chickpeas

1Large cucumber

220 gPacks cherry tomatoes, halved

3/4 cupGreek yogurt

1/4 cupMayonnaise

1 cupButtermilk

2 tbspOlive oil

2 tspLemon juice

2 tspApple cider vinegar

2 tspChopped fresh dill

1 tsp Granulated sugar

3/4 tspSalt

1/4 tsp Freshly ground black pepper

454gBoiled pasta

2 cupsShredded cooked chicken

2 cupsChopped tomatoes

1 cupChopped cucumber

1 cupCooked corn

1Red bell pepper, chopped

1Yellow bell pepper, chopped

3/4 cupCrumbled feta cheese

8 Lettuce cups

300 gBoiled pasta

small bunchchopped dill

½ lemon Juice

5 tbspyoghurt

300 gCooked prawns

1 Cucumber, diced

1 Fennel bulb, shredded

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Directions

Description - Step 1

Salad 1

Combine the sliced onions and garlic in a large mixing bowl. Add the olive oil, vinegar, boiled pasta, baby spinach, and tomatoes. Mix everything together. Sprinkle salt and pepper. Add sliced Parmesan cheese on top, for additional flavor.

Description - Step 4

Salad 4

Toss the onion with half the lemon juice and add a pinch of salt. Set aside for 5 minutes, stirring every now and then. The onions will soften and turn pink. Add the rocket, toasted walnuts, garlic, oil, water, and half the basil to a food processor and blend. Toss the pasta with the remaining rocket, onions, chickpeas, cucumber, and tomatoes in a large bowl. Add the dressing and the remaining basil leaves. Toss together and garnish with Parmesan.