NGH Communities

This Summer Squash Pasta Salad brings taste and health to the party.

Summer Squash Pasta Salad

Makes 16 servings

Ingredients

16oz box whole wheat Rotini pasta

1 tablespoon olive oil

2 medium zucchini, diced

2 medium yellow squash, diced

8oz mozzarella balls, halved

1 pint grape tomatoes, halved

½ large red onion, diced

½ cup pine nuts

Dressing

1/3 cup olive oil

3 tablespoons white wine vinegar

½ teaspoon black pepper

1 teaspoon oregano leaves

½ teaspoon garlic powder

½ teaspoon salt

Or

½ cup Italian Dressing (Tessemae’s Brand suggested)

Directions

Cook pasta according to package directions. Drain and rinse with cold water.

In a large pan over medium-high heat, roast zucchini and squash in olive oil until tender and slightly browned, about 10 minutes. Set aside.

Mix dressing ingredients together.

In a large bowl, combine all ingredients and toss in dressing. Serve cold.

Nutrition

Per serving

216 calories | 10.8g fat | 2.1g saturated fat | 144mg sodium | 23.6g carbohydrate | 3.2g fiber | 6.3g protein

As families come back together to celebrate the summer, you may be asked to bring a dish to your next event!

Next time, tell them you will bring an appetizer tray with assorted goodies – some call it a charcuterie board and they can be as simple or as fancy as you want!

It’s genius for several reasons:

1. No cooking – awesome.
2. You know that you are going to be eating pre-meal snacks that are healthy for you.
3. The pre-meal snack will help you not overeat at your actual meal.
4. It looks like you put a lot of effort into your dish.
5. You get to work-in one of the dozens of holiday themed plates you have sitting in your pantry. Perfect!

So, what should you get?

• Start with cheese slices of several kinds. My favorites include pepper jack, cheddar, and Swiss. Slice in thin squares or buy the cubes and fan them out on the plate.
• Next, unwrap the crackers. Get a couple of whole grain or whole wheat varieties. Kroger has a version of the Wheat Thin that is 100% whole wheat – just look for the brown box! For kids, try whole grain Goldfish – always a hit.
• Next, add your fruits and veggies. Try to pick options that won’t brown: grapes, strawberries, blueberries, carrots, celery, etc.
• Nuts!
• Lastly, you can add a few slices of deli meat – try flavored varieties like Cajun or peppercorn turkey. Have the deli slice it thin and then fold pieces in half or roll up to fill-in the last few gaps on the plate.
• If you are a real party champion, you can add some sort of dipping sauce in the middle – like honey! One of my favorites for veggies is the OPA by Lighthouse Greek Yogurt Dressing – found in the produce section at Kroger.  Or, if you are more of the Rachel Ray type, you could make your own!

Now you look like a party genius! Congrats, and happy potlucking!

Get your fill of heart-healthy unsaturated fats from this easy shrimp orzo dish! Served hot or cold, this is sure to please a crowd. Looking for a low-sodium dish? Just switch out the seasoning salt for a sodium-free substitute like Mrs. Dash!

Easy Shrimp Orzo with Cherry Tomatoes and Parmesan Cheese

◦24 oz. frozen medium shrimp, cooked, devined, defrosted
◦1 tablespoon olive oil
◦1 bunch of asparagus, chopped into 1 inch pieces
◦1 small white onion, diced
◦6oz dry whole wheat orzo
◦8oz jar basil pesto
◦8oz cherry tomatoes, halved
◦Low-sodium chicken broth
◦Seasoning salt to taste (option: sodium-free substitute)
◦Shredded parmesan cheese to garnish

Directions:

1.In large pan, sauté onion and asparagus over medium heat in olive oil until soft. Stir in 2 tablespoons pesto, leave on warm.
2.Add in shrimp and 2 more tablespoons pesto. Stir until shrimp are warmed.
3.In separate pot, cook orzo according to package directions using ½ water and ½ chicken broth.
4.Stir cooked orzo into shrimp and veggie mixture.
5.Transfer dish from pan to large serving bowl and toss with additional pesto and seasoning salt to taste.
6.Top with parmesan cheese and cherry tomatoes and serve warm.

*Option: Cook and mix all ingredients ahead and place in refrigerator to cool. Serve cold.

Nutrition:

*includes 1 teaspoon of Lawry’s seasoning salt and 6 teaspoons parmesan cheese in recipe.

◦415 Calories
◦19.7g Fat
◦3g Sat Fat
◦943mg Sodium
◦30g Carb
◦4.9g Fiber
◦29.9g Protein