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

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

Ingredients

120

Minutes

Check your ingredients to get started

Boiled pasta (Salad 1)

8 ounces

Red onion thinly sliced

1/2 very small

Garlic minced

3 large cloves

Olive oil

6 tbsp

Red wine vinegar

1/4 cup

Salt

1 tsp

Freshly ground black pepper

1 tsp

Baby spinach

4 cups

Cherry tomatoes halved

2 cups

Fresh Parmesan

Coarse salt (Salad 2 )

1 tsp

Boiled pasta

1/2 pound

Charred broccoli

2 heads

Olive oil

3 tbsp

Red-pepper flakes

1/2 tsp

Rice vinegar

1/4 cup

Soy sauce

3 tbsp

Bunch scallions, thinly sliced crosswise (1 cup)

Roasted peanuts, coarsely chopped

1/2 cup

Freshly ground black pepper

1 tsp

Boiled pasta

2 cups

Skinless chicken breast roughly chopped

3 boneless

Olive oil

2 tsp

Salt & pepper

For taste

Kale

4 cups

Dried cranberries

1/4 cup

Crumbled feta

1/4 cup

Sunflower seeds

1/4 cup

Olive oil

3 tbsp

Balsamic vinegar

3 tbsp

Honey

1 tbsp

Dijon mustard

1/2 tsp

Red onion, very finely sliced (Salad 4 )

1 small

Juiced

1 lemon

Wild rocket

120 g

Walnut halves, toasted

50 g

Garlic cloves, crushed

Extra-virgin olive oil

50 ml

Pack fresh basil

30 g

Boiled chickpeas

400 g

Large cucumber

Packs cherry tomatoes, halved

220 g

Greek yogurt

3/4 cup

Mayonnaise

1/4 cup

Buttermilk

1 cup

Olive oil

2 tbsp

Lemon juice

2 tsp

Apple cider vinegar

2 tsp

Chopped fresh dill

2 tsp

Granulated sugar

1 tsp

Salt

3/4 tsp

Freshly ground black pepper

1/4 tsp

Boiled pasta

454g

Shredded cooked chicken

2 cups

Chopped tomatoes

2 cups

Chopped cucumber

1 cup

Cooked corn

1 cup

Red bell pepper, chopped

Yellow bell pepper, chopped

Crumbled feta cheese

3/4 cup

Lettuce cups

Boiled pasta

300 g

chopped dill

small bunch

Juice

½ lemon

yoghurt

5 tbsp

Cooked prawns

300 g

Cucumber, diced

Fennel bulb, shredded