I believe that you can eat what you want, you just have to make it work for you. I find the best way for me to do this is to recreate dishes I've tried while eating out at home where I have full control over ingredients. Often I find that I like what I've created more than the original, probably because I've tailored it to my own tastes, but also because its usually not quite so calorie-laden.
This is a classic pasta salad that you can often find at many deli counters, and makes for a great lunch or quick weeknight dinner. 

In my version I doubled up on veggies, and created a lighter sesame-peanut dressing. It doesn't have the overwhelming sesame oil flavour that salads like these sometimes have, and just a touch of peanut butter to add some creaminess. If you are allergic to peanuts try almond butter or tahini instead!

For the noodles I suggest using a whole-grain pasta to up the fibre content. For this recipe, I like to use my favorite gluten-free brand. I have to say gluten free pasta is so much better than it was a few years ago. Now it's virtually impossible to detect the difference between gluten-free and regular wheat pasta. I have found that the best kinds to use contain a blend of quinoa and rice flours such as GoGo Quinoa brand or Catelli's gluten-free products. Traditional soba noodles made from buckwheat, would also work nicely here.

You could keep this vegetarian, or add some cooked chicken for some protein. The flavour improves after sitting in the fridge for a few hours, making it  perfect for leftovers. It will keep in the fridge for up to 5 days.

Asian Noodle Salad

serves 2-3

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For the Salad:
6 oz spaghetti

2 cups of snow peas, ends removed, sliced

2 large carrots, julienned

1 large red pepper, julienned

1/3 cup of chopped green onion, green parts only

sesame seeds for garnish, optional

For the Sesame-Peanut Dressing:

1/4 cup low-sodium soy sauce or gluten-free tamari

1 1/2 tbsp sesame oil

1 tbsp rice vinegar

1 tsp vegetable oil

1/4 cup natural smooth peanut butter

2 small cloves of garlic, minced

1 tbsp freshly grated ginger

1 tsp honey

1/2 tsp sriracha

2-4 tbsp water

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1. Cook spaghetti according to packet instructions, drain, and rinse with cool water to prevent noodles fom sticking together.

2. Place julienned carrot, red pepper, snow peas, and chopped green onion in a large bowl. Add in the cooked pasta, and toss to distribute vegetables evenly throughout.

3. Whisk together all dressing ingredients, pour over pasta and vegetables, and toss to combine. Garnish with sesame seeds if desired.

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