Easy summer salads

Recipes

Stock up on items from the deli cart for this speedy pasta salad, then toss it all together with Italian dressing and freshly grated Parmesan.

Preparation time 10 minutes
Cooking time 8 minutes
Refrigeration Time 1 hour
Makes 6 cups (1.5 L)

Ingredients
•1/2 of 500-g pkg penne or fusilli
•5 large marinated artichoke hearts, drained
•4 sun-dried tomatoes, packed in oil
•2 roasted red peppers
•2 green onions
•2 slices prosciutto (optional)
•1/2 cup (125 mL) mixed black and green olives
•1/3 cup (75 mL) Italian salad dressing
•1/3 cup (75 mL) freshly grated Parmesan
•1/2 tsp (2 mL) each dried rosemary and oregano leaves

1.Bring a large saucepan of water to a boil over high heat. Add pasta and cook following package directions until al dente, from 8 to 10 min. Meanwhile, coarsely chop artichokes. Thinly slice tomatoes. Cut peppers into small pieces. Thinly slice onions and prosciutto. Pit olives, then thickly slice. Place all in a large bowl.

2.Drain pasta well and immediately add to antipasto mixture. Drizzle with dressing and sprinkle with Parmesan, rosemary and oregano. Stir to mix and evenly coat the pasta. Taste and add more dressing and salt and pepper, if you wish.

3.Cover and refrigerate at least 1 hour, preferably overnight since the flavour improves with sitting. Salad will keep well, covered and refrigerated, for at least 2 days. Since the pasta soaks up dressing as it sits, you will need to stir in a little more dressing just before serving.

Nutrients per cup (250 mL)
•9 g protein
•13 g fat
•39 g carbohydrates
•4 g fibre
•2 mg iron
•117 mg calcium
•671 mg sodium
•305 calories

• Asian chicken salad

Don't feel like turning on the oven tonight? Pick up a barbecued chicken from the grocery deli on the way home and toss with our easy Asian dressing for a healthy, no-fuss dinner.

Preparation time 15 minutes
Makes 4 to 6 servings

Ingredients
•1 tbsp (15 mL) grated fresh ginger
•3 tbsp (45 mL) soy sauce
•4 tsp (20 mL) rice or sherry vinegar
•1/2 tsp (2 mL) each dark sesame oil and hot chili-garlic sauce
•3 tbsp (45 mL) olive oil
•2 large beefsteak tomatoes
•1 barbecued deli chicken
•8 oz (227 g) can sliced water chestnuts, drained
•5 oz (142 g) bag mesclun greens or baby spinach

1.Peel ginger, then finely grate into a small bowl. Whisk in soy, vinegar, sesame oil and chili-garlic sauce until evenly mixed. Gradually whisk in olive oil.

2.Coarsely chop tomatoes. Place in a large bowl. Discard skin from chicken. Tear or cut meat into bite-size strips. Add to tomatoes along with water chestnuts and greens. Drizzle with dressing and toss.

Nutrients per serving
•18.2 g protein
•13.1 g fat
•9.5 g carbohydrates
•2 g fibre
•1.4 mg iron
•28 mg calcium
•835 mg sodium
•227 calories