Pasta salad is one of my favourite, easy to make meal.
You can prepare this meal whenever you want to eat something nutritious, filling but yet easy and fast.
I enjoy eating salads a lot, vegetables and fruits are very important part of my diet.
always prefer to add to your salad some special additions like- Quinoa, Pasta, lentils, apples, Nuts…
In order to get a whole meal, with the right balance of proteins, carbs and healthy fats combine with the richness of vitamins, minerals and fibres from the salad.
This time my recipe is with pasta
Easy, delicious and balanced…
you get everything in one bowl of Happiness 🙂
I hope you will like it as well!
My Italian Pasta Salad
Here are some Highlights of the Health benefits:
are widely known for their outstanding antioxidant content, including, lycopene.
Researchers have recently found an important connection between lycopene, its antioxidant properties, and bone health.
Intake of tomatoes has long been linked to heart health.
Fresh tomatoes and tomato extracts have been shown to help lower total cholesterol, LDL cholesterol, and triglycerides.
In addition, tomato extracts have been shown to help prevent unwanted clumping together (aggregation) of platelet cells in the blood – a factor that is especially important in lowering risk of heart problems like atherosclerosis. ” (1)
mushrooms have been used medicinally by the Chinese for more than 6,000 years.
Their rich, smoky flavor has endeared them to American taste buds.
These exotic hearty mushrooms can now be found in supermarket shelves across the U.S. throughout the year.
Shiitake mushrooms appear able to enhance immune function in both directions, giving it a boost when needed, and cutting back on its activity when needed.
Shiitake mushrooms are rich in: B vitamins, minerals, vitamin D (in the D2 form) and dietary fiber (2).
Research studies on Basil have shown unique health-protecting effects in two basic areas: basil’s flavonoids and volatile oils.
Basil also emerged from our food ranking system as an excellent source of vitamin K and manganese, a very good source of copper and vitamin C, and a good source of calcium, iron, folate and omega-3 fatty acids. (3)
has a low GI because of the physical entrapment of ungelatinized starch granules in a sponge-like network of protein (gluten) molecules in the pasta dough. Pasta is unique in this regard.
As a result, pasta of any shape and size have a fairly low GI (30 to 60).
Pasta should be cooked al dente (‘firm to the bite’).
And this is the best way to eat pasta – it’s not meant to be soft.
It should be slightly firm and offer some resistance when you are chewing it.
Overcooking boosts the GI.
Remember while al dente pasta is a low GI choice, eating too much will have a marked effect on your blood glucose.