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Revamp your lunchtime pasta salad with these healthier choices, including Two-Bean Pasta Salad, Whole-Wheat Shells with Tuna and Arugula, and Perciatelli with Roasted Tomatoes and Eggplant.
Try this fresh spin on an old standby.
Get the Pasta and Vegetable Salad Recipe
Make lunchtime healthier and tastier with this fennel and sardine salad.
Get the Pasta with Fennel, Sardines, and Pine Nuts Recipe
Bean salad, that summer-picnic mainstay, becomes an elegant entree when tossed with whole-grain pasta.
Get the Two-Bean Pasta Salad Recipe
In this take on the green-bean casserole, cheese ravioli replaces the heavy mushroom soup, while sauteed shallots and crunchy toasted almonds stand in for the fried onions.
Get the Green Bean and Shallot Ravioli Salad Recipe
This is the dish to cook when you don't really feel like cooking. It involves minimal swelter in the kitchen and almost no prep. If you can't find jarred tuna, substitute canned.
Get the Whole-Wheat Shells with Tuna and Arugula Recipe
Top this easy vegetarian salad with a pesto made from broccoli, garlic, pine nuts, and Parmesan.
Get the Whole-Wheat Orzo Salad with Broccoli-Pine Nut Pesto Recipe
This lunch is a great start to a healthier, flexitarian (more veggies, less meat) style of eating.
Get the Whole-Wheat Pasta with Pumpkin-Seed and Spinach Pesto Recipe
Use just one or any combination of edible weeds for this take on lasagna, or make a quick salad of lamb's quarters, sheep's sorrel, and chickweed.
Get the Free-Form Lasagna with Edible Weeds Recipe
This vegan dish is an excellent combo of whole grains, plant-based protein, and healthy fats. Garlic, ginger, and soy sauce add flavor, while a topping of bok choy and carrots provide a serving of vegetables as well.
Get the Cold Peanut Noodles Recipe
With their pleasing nutty flavor, rice noodles are a nutritious, gluten-free alternative to wheat pasta. Top them with this pumped-up pesto.
Get the Rice Noodles with Broccoli-Almond Pesto Recipe
Stored in an airtight container in the fridge, this unconventional version of pesto will last up to three days.
Get the Spinach Pesto with Whole-Wheat Pasta Recipe
This fresh mix of zucchini, cherry tomatoes, basil leaves, olive oil and chopped walnuts makes an easy, no-cook salad.
Get the Zucchini "Pasta" Recipe
Chickpeas and feta take care of the protein requirement, olive oil brings good fats, and whole-wheat couscous and broccoli make up the healthy carbohydrates in this make-ahead salad.
Get the Couscous Salad with Broccoli and Raisins Recipe
Be sure to cook your orzo al dente; if overcooked, the tiny rice-shaped pasta becomes mushy.
Get the Orzo with Plum Tomatoes and Oregano Recipe
Roasted garlic and tomatoes add a rich flavor to eggplant and pasta in this dish; eggplant is at its best from late summer into early fall.
Get the Perciatelli with Roasted Tomatoes and Eggplant Recipe
Ginger and chile add flavor to this meat- and dairy-free dish. Soba noodles, which are made from buckwheat flour, are a healthier alternative to traditional pasta.
Get the Soba Noodles with Tofu, Avocado, and Snow Peas Recipe
Mustard greens pack a bitter punch; the strong taste of briny, oily anchovies matches their flavor in this satisfying salad.
Get the Mustard Greens, Shrimp, and Anchovy Pasta Recipe
Using whole-wheat couscous adds fiber to this side dish. Serving it at room temperature, rather than chilled, allows the flavors to come through.
Get the Whole-Wheat Couscous with Almonds Recipe
Substantial, nutty noodles meet their match in a spirited Sicilian-style sauce.
Get the Radicchio Pasta Recipe
In our version of tabbouleh, tender pearls of Israeli couscous replace bulgur wheat for a chewier texture. Fresh mint and parsley add vibrant flavor.
Get the Toasted-Couscous Tabbouleh Recipe
10 Pureed Soup Recipes
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Vegetarian Salad Recipes
Our Favorite Sandwiches
Satifsy cravings in between meals with these satisfying bites.
Have a healthier dinner with our good-for-you chicken, tofu, and pasta recipes.
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