Chef Steve Norton invites you to join your fellow Ability360 foodies to learn how to “eat to thrive, not just survive” as you sharpen your cooking skills and become more efficient in the kitchen.
In this episode, learn how to get creative as you “eat the rainbow” with this healthy, low carb Mediterranean Pasta Salad – or explore different flavors by adapting the ingredients as you wish!
Ingredients:
Chef’s Tip – This recipe allows creativity. These ingredients are suggestions – have fun and make it your own!
- 1 box Hearts of Palm Pasta (brand of choice)
- 2-3 bell peppers (yellow, red, orange, green), chopped
- 10-15 broccoli florets, chopped
- ¼ cup marinated artichoke hearts (brand of choice)
- ¼ cup grated carrots
- 2 tbsp Kalamata olives
- 1- 15 oz can Three Bean Salad (brand of choice)
- ¼ cup slivered almonds
- ¼ cup grated Parmesan cheese
- ½ tsp Herbes de Provence
- ½ tsp black pepper
- Crusty sourdough bread
Dressing:
- 2 tbsp extra virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- ½ tsp Herbes de Provence
- Shake or whisk together, set aside
Directions:
- Follow directions on Hearts of Palm Pasta package (be sure to rinse)
- Cook Hearts of Palm Pasta for 5 minutes (boil in salt water)
- Remove pasta from stove, and set aside
- Cut zucchini and yellow squash into coin size pieces, and then cut the coin size pieces into quarters, and blanche for 1 minute
- Cut broccoli florets into small pieces and blanche for 2 minutes
- Cut peppers into ½ inch squares
- Cut Kalamata olives in half
- Put Hearts of Palm Pasta Noodles in a large bowl, add all remaining ingredients, and toss with dressing
- Top with grated Parmesan cheese, almonds, Herbes de Provence, and black pepper
- Chef’s Tip – You can change the ingredients to explore various flavors like Italian, Southwestern, or any others you’d like!
- Serve pasta salad with crusty sourdough bread, and enjoy!