July-Pasta or Coleslaw-Have them both!

By on July 1, 2011

By Holly Clegg –

Nothing says summer like a great, family-filled, old-fashioned barbeque, especially on the Fourth of July. Whether you want to relax with your family, show off a brand new pool, or just enjoy a beautiful summer afternoon, there’s always a reason to barbeque. While everyone has their own barbeque style, the meal is never complete without a delicious summer side.
If you can’t decide between pasta and coleslaw, why not have them both? Try my trendy Pasta Coleslaw for the indecisive and picky eaters in your family. Someone might not eat coleslaw, but when mixed with pasta, it becomes a favorite-for-all-age recipe. To make your day a little less hectic, purchase a bag of shredded cabbage, and the hard part is done! It will surely impress your guests and won’t burden your schedule, making this dish a perfect compliment to your Independence Day fun!

Pasta Coleslaw from Holly Clegg trim&TERRIFIC Home Entertaining The Easy Way.  An easy, make-ahead summer barbecue side.

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Makes 6 – 8 servings

8 ounces bow tie pasta
2 cups shredded purple cabbage
1 cup chopped tomato
1 cup chopped green bell pepper
1/2 cup chopped green onions
Creamy Dressing (recipe follows)

1. Cook pasta according to package instructions, drain and set aside.
2. In large mixing bowl, mix together cooked pasta, cabbage, tomato, bell pepper and green onions. Toss with Creamy Dressing, refrigerate until ready to serve.

Creamy Dressing

1/4 cup light mayonnaise
1/3 cup nonfat plain yogurt
1 tablespoon lemon juice
1/2 teaspoon minced garlic
1/2 teaspoon dried tarragon leaves
Salt and pepper to taste

1. In small mixing bowl, mix together all ingredients and salt and pepper to taste.

Nutritional information per serving:
Calories 154, Protein (g) 5, Carbohydrate (g) 26, Fat (g) 3, Calories from Fat (%) 18, Saturated Fat (g) 1, Dietary Fiber (g) 2, Cholesterol (mg) 3, Sodium (mg) 74, Diabetic Exchanges: 1 1/2 starch, 1 vegetable, 1/2 fat
Holly Clegg, author of best-selling trim&TERRIFIC® cookbook series, including the women’s lifestyle cookbook, Too Hot in the Kitchen: Secrets to Sizzle at Any Age, and also the specialized trim&TERRIFIC® Diabetic Cooking and Eating Well Through Cancer. With 1 million copies sold, Holly has promoted her healthy lifestyle recipes on Fox & Friends, NBC Weekend Today, and The 700 Club. Known as the healthy “Queen of Quick,” she understands the demands of the busy person and with her user friendly, pantry friendly, and time friendly cookbooks. For more information, visit www.hollyclegg.com, http://thehealthycookingblog.com/.

Holly Clegg

About Holly Clegg

With over 1 million cookbooks sold, Holly Clegg, known as the “Queen of Quick” has become a healthy culinary expert on practical easy, healthy recipes through her best-selling trim&TERRIFIC® cookbook series, including the more health focused cookbooks, Diabetic Cooking with the ADA, Eating Well Through Cancer and Eating Well to Fight Arthritis. Clegg has appeared on Fox & Friends, NBC Weekend Today, The 700 Club, QVC, USA Today, Web MD, The Huffington Post. She has partnered with Wal-Mart and is currently working with Albertsons, Inc., Baylor Hospital in Dallas, OmniChannel Health Media and has a partnership with Our Lady of Lake Hospital in Baton Rouge. Her phone app, Mobile Rush Hour Recipes has over 50,000 subscribers. Visit www.hollyclegg.com or http://thehealthycookingblog.com

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July-Pasta or Coleslaw-Have them both!