Friday, February 6, 2015

SouthWest Style Pasta Salad

1/2 lb spiral type pasta
Red veggies:  bell pepper
Yellow veggies:  corn, squash, bell pepper
Orange veggies:  carrots, bell pepper, pumpkin, kabocha
Green veggies:  bell pepper, zucchini, parsley, asparagus, cucumber
Sliced black olives
Olive oil
Salt and pepper

What you see in the picture is green bell peppers, boiled carrots, corn, and olives.  Since the SouthWestern flavor profile has bothersome ingredients, you may want to use ingredients that complement the spices and chiles you would find in a more traditional version of this dish. This will add a familiar taste to the salad without irritating your system.  I listed a few ingredients above that work well with the flavor and the pasta (so that it doesn't get sticky or mushy).

Boil your pasta to a firm al dente, strain, and rinse in cold water.  While the pasta is cooling off, prepare your veggies.

Add your cooled pasta to your mixing bowl, season, coat with oil, and mix well.  Add your chopped veggies and mix well.  Chill and nom.  

In order to keep from going into a carb coma, make sure that at least half of the total volume is veggies.  1/2 lbs of pasta serves 8 at 30g carbs per serving, but this doesn't include the veggies.  If you need to keep an eye on your blood glucose levels, just use a 1/4 lb of pasta and keep the serving to 8 portions.  Adjust the proportions of ingredients to favor low GI veggies (lots of cucumber, peppers, and parsley; less corn, carrots, etc.)

This will keep in your fridge for at about 5 days.