Cold Spaghetti Salad (Gluten and Dairy Free)
Modified from NourishingMealscom This recipe uses only half the pasta as the original recipe as the original had too much pasta and the other ingredients were lost.
Modified from NourishingMealscom This recipe uses only half the pasta as the original recipe as the original had too much pasta and the other ingredients were lost.
- salt and pepper
- 1 large onion chopped
- 12 ounces tinkyada spaghetti noodles try penne as an alternative
- 1-2 tablespoons extra virgin olive oil
- 2 tablespoons garlic minced
- 4 medium tomatoes chopped
- 1 cup fresh parsley chopped
- 1/2 cup pine nuts lightly toasted
- 1 cup kalamata olives, pitted
- 6 tablespoons extra virgin olive oil
- 4 tablespoons red wine vinegar
- Carbohydrate 49.2389453945301 g
- Cholesterol 0 mg
- Fat 34.1842993708399 g
- Fiber 7.48933188270521 g
- Protein 13.3214696827588 g
- Saturated Fat 1.61678800101367 g
- Serving Size 1 1 Serving (240g)
- Sodium 256.382895380193 mg
- Sugar 41.7496135118249 g
- Trans Fat 21.3834013593228 g
- Calories 383 calories
Step-by-step
- Cook the noodles according to the packages directions, though cook them al dente. Rinse with cold water in a colander to stop cooking. Set aside.
- Heat a skillet over medium heat. Add the 1 to 2 tablespoons of olive oil and chopped onions. Saute for about 10 minutes being careful not to brown too much. Keep the heat low enough to cook the onions until completely soft and flavorful (I add a few pinches of sea salt to the cooking onions to help with this). Then add the garlic and cook for a few minutes more. Watch the temp so the garlic doesn't burn. Remove from heat.
- Add the cooked and cooled noddles to a large bowl. Then add in the cooked onions and garlic, and all of the remaining ingredients. Toss well. I use quite a bit of black pepper to season this. Add salt to taste.
- Tip: To toast the pine nuts use a dry skillet and place over medium heat. Add the pine nuts and keep them moving in the pan for a few minutes until lightly browned. Watch them closely as they can burn easily!
- Optional: add a touch of cayenne pepper powder for a little heat
A Business Lady's Take on Quick and Healthy Meals
Being a business lady in today’s fast-paced world often means juggling meetings, deadlines, and networking events. Finding time to cook a nutritious meal can feel like a Herculean task. That's why I've become a master of the quick and easy, yet satisfying, meal. My go-to lately? Salads. Not the sad, wilted lettuce kind, but vibrant, flavorful creations packed with fresh ingredients and exciting textures.
Salads offer a fantastic blank canvas for culinary creativity. I love experimenting with different combinations of greens, vegetables, proteins, and dressings. One week, I might be enjoying a Mediterranean-inspired quinoa salad with Kalamata olives and feta cheese (when I'm not being strictly dairy-free!), and the next, a spicy Asian slaw with shredded cabbage, carrots, and a peanut dressing. The possibilities are truly endless, which is perfect for someone like me who craves variety.
What I especially appreciate about salads is their adaptability. They’re perfect for a light lunch at my desk, a quick dinner after a late meeting, or even a weekend meal prep session. I often batch-prepare components like roasted vegetables or grilled chicken on a Sunday, making it a breeze to assemble a delicious salad throughout the week. It’s a lifesaver for busy professionals who want to prioritize healthy eating without spending hours in the kitchen.
Beyond the convenience, salads offer a fantastic way to boost my energy levels and stay focused throughout the day. Loading up on fresh, nutrient-rich ingredients like leafy greens, colorful vegetables, and lean proteins provides sustained energy and essential vitamins and minerals. I find that after a satisfying salad, I feel much more alert and productive compared to those heavy, carb-laden lunches that often leave me feeling sluggish.
And let’s not forget the sheer delight of a well-made salad. The crispness of the lettuce, the juicy burst of a ripe tomato, the crunch of toasted nuts, the tangy zing of a homemade vinaigrette – it’s a symphony of flavors and textures that makes healthy eating a truly enjoyable experience.
Tips for the Busy Professional:
- Prep Ahead: Roast vegetables, cook grains, and grill proteins on the weekend for easy assembly throughout the week.
- Invest in Quality Ingredients: Fresh, seasonal produce and high-quality oils and vinegars make all the difference.
- Get Creative with Dressings: Experiment with different flavor combinations to keep things interesting.
- Pack Smart: Use a layered approach in your container to prevent soggy salads. Dressing should always be at the bottom.
- Don't Fear Healthy Fats: Incorporate avocados, nuts, and seeds for added flavor, texture, and healthy fats.
Incorporating salads into my regular meal rotation has been a game-changer. They’re quick, healthy, delicious, and endlessly customizable, making them the perfect solution for a busy professional like myself. So, ditch the takeout menu and embrace the power of the salad – your body and your schedule will thank you!
