Today I am so honored to have been chosen as the Ambassador of the Day for the #MYHEART28 challenge.
The Heart Truth is a program dedicated to raising awareness of about heart disease. It encourages women to take action to improve their health everyday and lower their chances of heart disease, which is the #1 killer of women in this country.
I have enlisted the help of my kids to do this challenge with me, as we can all use a little extra physical activity. Today’s challenge is 3 jumping jacks for every USA gold medal at Sochi. As of today, the total gold was 9. The kids and I decided to celebrate all the USA medals (27 total) for a total of 81 jumping jacks!
In sticking to the Olympic theme, I wanted to come up with a recipe using the Olympic colors of blue, green, red, yellow and black. Oh, and yes it needed to be heart healthy too.
Whole wheat pasta, black beans, baby kale, yellow peppers, cherry tomatoes and bleu cheese make up the Olympic colors and the delicious sun-dried tomato vinaigrette bring all the flavors together. Perfect for a light lunch or as a side to a piece of grilled chicken, this salad is a winner.
I hope you enjoy!
Have a healthy day!
Olympic Pasta Salad
1 box whole wheat rotini pasta
1 yellow pepper, chopped
2 c. chopped baby kale or baby spinach
1 pint cherry tomatoes, sliced in half
1 c. black beans, rinsed and drained
1/4 c. finely chopped sweet onion
1/3 c. crumbled bleu cheese
Sun-dried tomato vinaigrette
1. Cook pasta according to instructions, drain and rinse with cool water; set aside
2. Mix pasta, vegetables, beans and blue cheese together and combine with the vinaigrette, chill and serve.
Sun-Dried Tomato Vinaigrette
1/2 cup sun-dried tomatoes, packed without oil (about 1 oz)
1 c. boiling water
1/2 cup water
1/4 cup no-salt-added tomato juice
1 Tbls. olive oil
1 Tbls. balsamic vinegar
3 tsp. tomato paste
1 small garlic clove peeled
1 c. light mayonnaise
salt and pepper to taste
Combine sun-dried tomatoes and 1 cup boiling water in a bowl; let stand 20 minutes. Drain.
Place sun-dried tomatoes, 3/4 cup water, and remaining ingredients (3/4 cup water through garlic) in a food processor or blender; process
Vinaigrette adapted from Cooking Light