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Do you like pasta? It’s one of my favorites! However, any variety of pasta is loaded with a lot of carbs. I watch the amount of pasta we eat, especially during the summer months eating pasta salads. Well, we’re still having some warm days!

While we usually associate macaroni and spaghetti with Italy and noodles with Germany, my pasta guru tells me that the Orient, probably China or Japan claim that rice pasta is the oldest product of its kind coming from their country. I wonder what the Creamette company thinks of that!

Not very often is macaroni served alone. Being a bland food without much taste. It combines well with many other foods. Today, it’s pasta salads combined with other ingredients.

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ITALIAN
TORTELLINI SALAD
1-9 oz. pkg. refrigerated cheese-filled tortellini
3/4 c. garlic and onion-flavored marinara sauce
1/4 c. Italian dressing
1 c. broccoli florets
1/2 c. julienne-cut carrots
1 medium red or green bell pepper, diced
1-3.5 oz. pkg. sliced pepperoni, cut in halves

Cook and drain tortellini as directed on package. Rinse in cold water, drain well. Combine sauce and dressing in large bowl.  Add tortellini and remaining ingredients. Makes four servings

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CHICKEN
PASTA SALAD
2 T. each, cider vinegar and reduced sodium soy sauce
4-1/12 t. olive or canola oil, divided
1 T. sugar
1 garlic clove, minced
1 medium onion, coarsely chopped
1 medium green pepper, cut into 1/2 inch pieces
1 medium sweet red pepper, cut into 1/2 inch pieces
1/2 lb. fresh mushrooms, sliced
3/4 pound boneless, skinless chicken breasts, cut into 3/4 inch cubes
4 c. cooked rigatoni or large tube pasta (3 c. uncooked)
4 c. torn romaine lettuce (tear lettuce in small pieces)
1-11 oz. can mandarin oranges, drained well
1 c. ripe olives, drained well

In a jar with a tight-fitting lid, combine vinegar, soy sauce, 1-1/2 t. oil, sugar and garlic; shake well. In a non-stick skillet, saute onion, peppers and mushrooms in 1-1/2 t. oil until tender, stirring constantly. Remove from skillet and keep warm. In same skillet, saute chicken in remaining oil until juices run clear; drain. Let cool. In a large bowl, combine pasta, lettuce, oranges, olives, onion mixture and chicken. Pour dressing over lettuce mixture, mixing lightly. Serve immediately. Makes six servings.

Note: You can make salad about one hour ahead of time and refrigerate. Don’t add dressing until ready to eat.

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CRAB PASTA SALAD
Salad:
2 c. uncooked small shell pasta
1-1/2 c. imitation crab meat cut in 1/2 inch pieces
1 c. broccoli florets
1/2 c. diced green peppers
1/2 c. cherry tomatoes, halved
1/4 c. sliced green onions, using some of tops

Dressing:
1/2 c. mayo
1/4 c. creamy Italian dressing
1/4 c. grated Parmesan cheese

In a saucepan in boiling water, cook pasta until tender. Drain well and cool. Combine salad ingredients in a large bowl. Combine dressing in a medium bowl, mixing until smooth. Fold dressing into salad ingredients. Cover and refrigerate 2-4 hours. Makes six servings. Note: When draining shells, stir now and then as they drain, to get out water  hiding in the little shells.

Thought for the Day: Loving a child doesn’t mean giving in to all their whims; loving them is to bring out the best in them, to teach them to love that which is difficult.

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