Pasta Primavera Salad

fruits and veggiescookinggrains
Written By Judy Doherty, MPS, PCII

Here is a sample page from our newest book, Salad Secrets.It shows the best way to save calories - by using a lot of veggies. This Pasta Primavera Salad contains 6 cups of veggies to 1 cup of pasta by volume. The photos allow you to view just how to make all of the ingredients and how to serve them.We know you will love serving this salad for lunch or dinner when you want to make something really healthy and low in calories and sodium.Find out about the Salad Secrets book here:http://www.nutritioneducationstore.com/products/Salad_Secrets_eCookbook-377-38.htmlAnd while you are there in our store, watch our free show on how to present 20 different salads - this is great to use at home or for foodservice -  we promise these pix will inspire you to make your salads more healthy and beautiful!And now we have a way for you to get the 40 best recipes with photos on your iPhone/iTouch (and coming soon for iPad):Salad Secrets App for iPhoneIt costs just .99 and you can use it to email as many recipes as you want to friends, clients, colleagues and yourself!And here is the link to the PDF file for the handout:Pasta Primavera Salad Handout

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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