Borscht Pasta Salad
This healthy pasta salad is a twist on borscht – the classic Eastern European soup – that’s as bright and beautiful as it is tasty and nutritious. It’s easy to pack up and take with you for lunch or a picnic!
This healthy pasta salad is a twist on borscht – the classic Eastern European soup – that’s as bright and beautiful as it is tasty and nutritious. It’s easy to pack up and take with you for lunch or a picnic!
This recipe comes from The Ultimate Mediterranean Diet Cookbook by Amy Riolo, our February pasta spotlight. She told us that many pastas in Italy feature chickpeas as “chickpeas were once a symbol of rebirth in southern Italy and other areas of the Mediterranean.”
Our Power Crunch Pasta Salad is fueled with superfoods like kale and chia. Make it ahead of time and pack it for a satisfying lunch or an on-the-go dinner.
This tasty spaghetti pancake is a great way to use up leftovers. So good, you’ll make extra spaghetti just so you can make it!
This colorful lentil and pomegranate pasta salad is perfect when entertaining a crowd, or make it ahead to have ready for a filling lunch during the week.
Why eat ravioli the old-fashioned way when you can bake up fun ravioli cups? Turn ravioli into mini baked lasagna with this novel twist on an old favorite.
A robust and flavorful vegan pasta soup that will warm and satisfy your hunger on cool nights.
This recipe was contributed by Katie S. Serbinski from Mom to Mom Nutrition, as part of the Healthy Aperture blogger partnership. 6 cups wagon wheel pasta [uncooked] 4 cups of marinara sauce ½ cup plain Greek yogurt ½ cup mozzarella cheese (grated) ¼ cup each of Parmesan and Pecorino Romano cheese (grated) Preheat oven to 375. […]
This recipe was contributed by Alexandra Caspero Lenz from Delish Knowledge, as part of the Healthy Aperture blogger partnership.
This recipe was contributed by Meme Inge from Living Well Kitchen, as part of the Healthy Aperture blogger partnership.