Pasta with zucchini salad
Serves 4:

• 250 g / 9 oz Whole wheat pasta e.g Tagliatelle (but use better short pasta e.g. Farfalle or macaroni)
• 1 onion
• 2 zucchini
• 1 tsp olive oil
• 1 tomato
• 75 g / 3 oz low-fat quark
• 2 tsp curry mustard from the company Schwerter Senfmühle
• 10 basil leaves

1. Cook the pasta according to the packet instructions.
2. Meanwhile peel and chop the onion. Wash the zucchini and slice in small strips. Wash and chop the tomato.
3. Heat the oil. Brown the onion and the zucchini. Remove the saucepan from the hot plate and add the tomatoes.
4. Mix the quark with 1-2 tbsp of the pasta water and the mustard.
5. Drain the pasta and cool with cold water. Mix the pasta with the quark and the vegetables and stand for about 30 minutes.
6. Chop the basil and add.

Mediteranean pasta salad
1 big bowl

• 200g / 7 oz whole wheat pasta e.g. Penne
• 1 jar of Puszta mixed salad (bell peppers, pickles, onion, carrot, celeriac)
• 1 small tin / can green beans
• 1 tin / can artichoke hearts
• ½ vegetable onion, into rings

• 5 tsp bears garlic Pesto or some other pesto
• 4 tsp coffee milk, 12 % fat
• salt
• pepper
• 2 tbsp tomato paste
• juice from the Puszta miced salad

1. Cook the pasta, drain, cool.
2. Drain the Pusztasalad and keep the juice. Drain the artichoke heats, cut into quarters. Drain the beans.
3. Mix the pasta with the puztasalad, artichokes and the beans.
4. Mix a dressing with the pesto, coffee milk, pusztasalad juice, salt, pepper and tomato paste. And mix with the pasta. Stand for about ½ hour.

Carrie's BBQ Asparagus

• 500 g / 1 ¼ lb green asparagus
• Salad dressing of your own choice

1. Clean the asparagus ( wash, brake off the ends, perhaps peel the bottom ends).
2. Fill the salad dressing into a plastic bag ( I used a dressing without oil and added 2 tsp of oil).
3. Add the asparagus, mix together and stand for some hours.
4. Grill on the BBQ.

Fruity pasta salad
1 big bowl

• 200 g / 7 oz whole wheat pasta e.g. farfalle
• 1 tin / can pineapple cubes
• 1 tin / can sweet corn
• 1 red bell papper, chopped
• 150 ml / 2/3 cup coffee milk, 12 % fat
• 1 onion, chopped
• 12 cocktail gherkins, sliced
• lemon juice
• sweet pepper powder
• vegetable soup (instant)
• lots of curry powder

1. Cook the pasta, drain, cool.
2. Drain the pineapple and the corn.
3. Mix the pasta with the pineapple, bell pepper and the gherkins.
4. Flavour with salt, pepper, bell pepper powder, lemon juice and vegetable soup. At the end flavour with lots of curry powder.

• If the salad stands for over 2 hours, please flavour again with curry powder. The pasta soaks up the most of the dressing so you need to flavour it again.

Rice salad with curry
1 big bowl

• 2 cups rice, cooked
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 2 banana, sliced
• 2 slices pineapple ( tinned ), chopped
• 2-3 tsp curry powder
• low-fat mayonnaise
• low-fat yoghurt

1. Mix all ingredients and stand.

• The original recipe is with 2 apples. Sorry- I can't eat apples so I used the pineapples. And mixed bell peppers are nicer in photos.

Liesbeth's macaroni salad
1 medium bowl

• 200 g / 7 oz macaroni pasta
• 1 onion, finely chopped
• 1 handful of gherkins, sliced
• 1 red bell pepper, finely chopped
• 1 yellow bell pepper, finely chopped

dressing:

• 3 tbsp oil
• 1 tbsp vinegar
• 1 tsp mustard
• 1 bag of mixed dry herbs for salad ( with onions )

1. Cook the pasta for about 8 minutes, rinse with cold water and drain.
2. Mix the pasta with the onions, gherkins and the bell peppers.
3. Mix the dressing and add to the pasta.

• Hot tip from my friend Anke:
  You can make a very good dressing when you use a battery operated hand held milk frother cappuccino maker ( e.g. http://www.aerolatte.com or http://www.zaccardis.com/handheld-frother.html).
  I used it to make this dressing and it was gorgeous!

Coloured pasta salad
1 big bowl

• 500 g ( 1 ¼ lb) elbow pasta
• 1 big tin of petits pois (peas) and carrots
• about 15 cocktail gherkins
• 150 g ( 5 oz) yoghurt, 10,1 % fat
• ½ jar ( 8 fl oz) of Kraft Miracle Whip light or free

1. Cook the pasta and cool. Slice the carrots and mix with the peas and the pasta. Slice the gherkins and add.
2. Mix yoghurt and mayonnaise and mix with the pasta. Flavour with a little bit of gherkin juice.

If you like meat, add chopped pork sausage.

Tomato salad from Turkey
Serves 4

• 1 vegetable onion
• salt
• pepper
• sugar
• 1 tsp lemon juice
• 1 tsp olive oil
• 2 tsp bell pepper powder, sweet
• 90 g feta cheese, low-fat
• ½ bunch of flat parsley

1. Peel and slice the onion. Add salt, pepper, a pinch of sugar, lemon juice, olive oil and bell pepper powder and knead all together with your hands.
2. Wash the tomatoes and cut into eighths. Fill the tomatoes and the onions in layers into a big bowl and stand.
3. Crumble the feta cheese and sprinkle over it. Wash and chop the parsley and sprinkle on the salad.