A Twist on Pasta Salad
Light & Tasty
"I lightened up this recipe i found on the back of a pasta box many years ago," writes Pat Morris, Marlton, New Jersey. "it's become a staple at our home and for family gatherings."
SERVINGS: 8
CATEGORY: Salads
METHOD:
TIME: Prep/Total Time: 25 min.
Ingredients:
1-1/4 cups uncooked tricolor spiral pasta
1/4 cup reduced-sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar or cider vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon Domino® or C&H® Granulated Pure Cane Sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese
Directions:
Cook pasta according to package directions; rinse under cold water. Drain. In a large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat. Yield: 8 servings.
Nutrition Facts
One serving:(3/4 cup)
Calories: 104, Fat:3 g, Saturated Fat:1 g, Cholesterol:
Diabetic Exchange:
1 vegetable, 1/2 starch, 1/2 fat.
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