Pasta Salad Plus
Light & Tasty
"When it comes to pleasing a crowd at a picnic or other summer gathering, this colorful pasta and veggie salad does the trick," say Taunja Roberts of Amity, Oregon. "My good fried Melody created this terrific recipe and shared it with me.
SERVINGS: 15
CATEGORY: Lower Fat
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
12 ounces uncooked spiral pasta
4 medium carrots, sliced
3 celery ribs, sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large onion, halved and thinly sliced
1 cup sliced fresh mushrooms
1 medium green pepper, julienned
1 can (6 ounces) pitted ripe olives, drained and sliced
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
DRESSING:
1/2 cup white wine vinegar or cider vinegar
1/2 cup canola oil
1/3 cup sugar
2 tablespoons grated Parmesan cheese
3/4 to 1 teaspoon garlic powder
3/4 teaspoon salt
1/8 teaspoon pepper
Directions:
Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next nine ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Yield: 15 servings.
Nutrition Facts
One serving:(1 cup)
Calories: 267, Fat:
10 g, Saturated Fat:1 g, Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.
Beth Layman :)
Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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