I try to eat healthy as often as possible. And while I’d like to make healthier choices, I’d still like to enjoy some of my favorite foods. Pasta is the perfect example. It’s something that I really don’t want to cut out of my diet if I don’t have to.
That’s why I enjoy cooking with Dreamfields Pasta. With 5 grams of fiber and 7 grams of protein per serving, it’s an easy way to add nutrition to your diet. And it tastes great, bonus!
Dreamfields is celebrating the fifth anniversary of their very popular Pastapalooza event. And to celebrate that milestone, they’re having a Dreamfields Pastapalooza Market Basket Challenge by having food bloggers create recipes using just five ingredients.
Readers get to vote for their favorite recipe from each market basket category, with the winning blogger receiving a $1,000 donation to their local food bank/pantry; a $200 donation will go to the food bank of choice of the remaining bloggers. One randomly-drawn reader who votes will win a family pack of Dreamfields plus a $1,000 donation to their local food bank/pantry.
As a food bank supporter, I was excited to be asked to participate in this challenge. Food bank donations have been on the decline in recent months and this is an awesome way to support one of my very favorite causes.
Let’s check out what ingredients they put in my basket!
- Flavored vinegar
- Dried fruit
- Protein of my choosing
- A root vegetable
My job was to put these ingredients together in a recipe featuring Dreamfields Pasta. And for my recipe I chose a light summer entree salad. Just the thing I most enjoy for supper this time of year!
Flavored vinegars work so well in salads. I started with a base of white balsamic vinegar to which I added some fresh garlic and rosemary, creating an aromatic flavored vinegar which I used to dress this recipe, Confetti Salad with White Balsamic Dijon Dressing!
I chose cranberries for my dried fruit to add a bit of sweet tartness, red onion and carrots for the root vegetables and grilled chicken for the protein. We were allowed two wild card ingredients to add to our recipes and I chose both honey and dijon mustard for the dressing.
All the ingredients mixed together with the cooked and chilled pasta make for a gorgeous summer salad. And the addition of the toasted almonds brings a welcome crunch to the dish!
I’d be so honored if you’d vote for my dish, Confetti Pasta Salad with White Balsamic Dijon Dressing. Your vote goes to a very good cause as I’ve chosen The Southern Maryland Food Bank as the charity I’d like to support if I do indeed win this challenge!
Don’t forget, there’s something for the voters too! If you vote and your name is chosen, you will win a family pack of Dreamfields Pasta plus a $1,000 donation to a food bank of your choice!
So be sure to vote for your favorite market basket challenge recipe. They all look like winners to me!
- 1 lb Dreamfields penne pasta, cooked al dente and chilled
- 1.5 cups grilled chicken, diced
- ½ cup carrot, sliced thin
- ⅓ cup red onion, diced
- ⅓ cup dried cranberries
- ¼ cup slivered, almonds toasted
- ¼ cup olive oil
- 2 Tbsp flavored balsamic vinegar (see notes)
- 1 tbsp dijon mustard
- 2 tsp honey
- salt and pepper to taste
- In a large bowl, combine all salad ingredients. Set aside.
- Prepare dressing by whisking together all dressing ingredients. Add salt and pepper to taste. Pour over salad and toss to coat.
This is a sponsored post on behalf of Dreamfields Pasta. All opinions are my own.