Today's Lunch plate - Spinach ranch Pasta and Mung sprouts Quinoa Salad

Today's lunch was pasta salad and vegetable salad. This was a nice soothing lunch for the hot day today.
I was not thinking to add this recipe to my recipe book earlier, just prepared and came out very well so writing here to share with you.

For Pasta Salad :
Pasta of your choice - 2 cups (I used tomato, basil and plain pasta combined. I like the color combination)
Dried basil, thyme and parsley - 1 tbs each
Ranch - 1 cup
Olive Oil - 2 tbs
Baby spinach - 1 cup roughly chopped
Prego sauce - 1/2 cup (optional)
Baby carrots chopped 1/2 cup
garlic - 2 cloves chopped finely

Cook the pasta as per the  cooking instructions in the package or bring the water to boil, add 2 tbs of salt. Add the pasta to boiling water and cook for 7-9 minutes stirring occasionally. Drain and keep it aside.

Add olive oil to the pan and turn the heat to medium-high. Add the garlic and saute it for few minutes. Add the carrots, baby spinach and cook for few minutes. Add the cooked pasta to it and mix well, add all the spices, ranch and mix it slowly but nicely. Ready to serve!. You can eat this with prego sauce or it tastes good just like that also.

Ingredients :
For Vegetable Salad:
Whole Mung sprouts : 1 cup; Follow the Recipe for the sprouts
Vegetables of your choice, I added Lettuce, grated carrots,  thinly chopped cucumber, chopped Green bell pepper, banana pepper, roasted tomato and gated red small radish.
Cooked quiona.: Recipe to cook the quinoa is here
Honey - 1 tbs
pepper and salt to taste.
Lemon juice 2 tbs

Mix all the vegetables and quinoa together in a big bowl and add all the other ingredients to spice up. Mix it well and enjoy the healthy  soothing salad.

Print Friendly and PDF

No comments: