by dietitian and nutritionist Alison Bencke

Serves 4
This makes a quick delicious summer lunch, suitable for lunchboxes.

• 2 cups dry pasta spirals or suitable shapes (if using rice, use 1 cup dry rice)
• 24 small cherry tomatoes cut in halves
• 20 black olives (pitted)
• 1 cup snow peas
• 8 oz lean lunch meat slices or skinless cooked chicken cubed or tuna chunks
• 2 cups mixed green leaves
• 1 cup walnut pesto* or use a commercial pesto

Cook pasta or rice at least an hour before and cool in refrigerator. Make pesto just before assembling salad and mix with pasta (or rice). Arrange all ingredients in a large salad bowl just before serving.

*To make walnut pesto - Process ¼ cup walnuts with 1 cup packed basil leaves, 2 cloves garlic, ¼ cup parmesan cheese and ¼ cup canola oil. Can add hot water if too thick.

Nutrition per serving:

363 Calories
Protein 20g
Fat 9g
Saturated fat 4g
Fiber 10g
Calcium 233mg


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Note: these tips should not replace advice from your physician. Always check with your physician before making any changes to your eating habits.

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