FOFF Antipasto Pasta Salad

by Joanne on April 4, 2012

This week is the 2nd week of tapering for the Boston Marathon.   Mileage has been cut back to about half of the highest total miles during one week of training which would make my total miles this week somewhere around 30 – 32 miles.  My longest run was no longer than 12 miles.  My easy days are no more than 4 miles.  I will get 2 speed workouts this week. The first was done on Monday with the help of Jen. Running with her allowed me to get in 7 miles at my marathon pace (or close enough).  The 2nd workout will be on Saturday in the Fort2Fort 10K.  I’m not going to go for a PR, I just want to run at marathon pace for at least 4 miles, or slightly under for a tempo run.

During this part of tapering, it’s not uncommon to feel aches and pains.  Luckily, mine have been minimal.  They are what I call “ghost pains".  They come on when I start to run, maybe an achy heel or a ping in my hip, then they go away and are forgotten.  This is part of the repair process. I’m trying to get a bit more sleep but that’s tough. When I know I don’t need to get up as early, I stay up later. Kind of defeats the purpose, doesn’t it?!  

This will be my last week using weights.  Next week will be minimal running and no weight training nor cross training. Next week is all about nutrition, muscle repair and rest.

Speaking of nutrition, this week’s FOFF recipe from Carla is a PERFECTLY healthy source of carbohydrates.

Antipasto Pasta Salad

I turned this recipe by Carla Vavala of her book Fusion of Food and Friends into a classic vegetarian, healthy foodies paradise.  It robust, colorful, with spiral protein packed, healthy carbohydrate pasta, beans, and veggies.  Leave out the cheese (but I wouldn’t) and you have a low fat meal.

FOFF Antipasto Salad5

Found of page 28, Fusion of Food and Friends.

FOFF Antipasto Salad3

  • 1 box protein PLUS spiral pasta
  • 15 oz can black beans, drained and rinsed (Carla uses small black olives)
  • 1 small head of broccoli, crown cut small.
  • *I added two celery stalks, chopped
  • 14 –16 sun dried tomatoes, chopped (I used oil packed but the dried ones can be used. Simply rehydrated for 10 minutes in boiled water, drain and chop) *Carla uses 1/2 stick of pepperoni (6”) chopped into small bite sized pieces.
  • 2 plum tomatoes, diced
  • 1/2  cup shredded sharp cheddar cheese (Carla uses 1/2 block of sharp cheddar cut into small cubes)
  • 3/4 bottle of light Italian dressing
  • 4 TBS salad spice (McCormick Salad Supreme seasoning can be found in the spice/baking aisle of the grocery store)

Cook pasta as directed on the box, drain and cool.

In a large bowl, combine all the other ingredients then add the pasta once it has cooled. Put into the refrigerator for 1 – 2 hours.  Get ready to LOVE this salad!

FOFF Antipasto Salad4

Spiral pasta is so much fun! What’s your favorite pasta shape?

Print Friendly, PDF & Email

1 Comment

  • At 2012.04.04 22:11, Alison said:

    Yum! I love any kind of pasta salad, and this one looks like it’s full of deliciousness!

    Previous post:

    Next post: