What to eat … Road trippin’
8 ounces whole-wheat spiral noodles* 1 head of broccoli, chopped
1 cup sugar peas 2 roma tomatoes, diced
Whisk in 1 tablespoon olive oil. nLightly toss vegetables and dressing with cooked pasta; cool. nStuff pita pockets desired amount of pasta salad and top with lettuce. *Use any type of short pasta such as fusilli, farfalline or cavatappi
Pasta Pitas Keep the munchies at bay by packing your own lunch when heading to the beach. Two little words will solve your road warrior
woes: pita pockets. (We just like the way it sounds.) They are super easy to pack and you can fill them to suit the pickiest of eaters though we like this simple pasta salad. It’s prepared without mayo so it’s both healthy and safe for summer temps.
1 small head of frisee lettuce 1 package whole-wheat pita pockets
nCook pasta according to package directions. nWhile pasta cooks stir together DRESSING: 1 tablespoon balsamic vinegar, 1 tablespoon orange juice, 2 tablespoons honey, ½ teaspoon Dijon mustard, ¼ teaspoon salt and ⅛ teaspoon pepper.
32 | June/July • 2010
