Garden Pasta Salad Recipe
This salad includes not only garden vegetables but pasta too. It is a great side dish to any meal.—Bernard Bellin, Franklin, Wisconsin
This recipe is:
Quick
* 6-8 Servings
* Prep: 25 min. + chilling
Ingredients
* 8 ounces uncooked spiral or cartwheel pasta
* 3 cups assorted chopped fresh or frozen vegetables
* 1 bottle (16 ounces) zesty Italian salad dressing, divided
* 1 cup cubed cooked chicken, turkey or ham
* 1 cup cubed cheddar, mozzarella or Monterey Jack cheese
* 1 can (2.5 ounces) sliced ripe olives, drained
* Minced fresh parsley or basil, optional
Directions
* Cook pasta according to package directions. Drain but do not rinse. Return pasta to the pan; add vegetables and toss. Cover for 3-5 minutes. Vegetables will lightly steam in pasta.
* Place pasta in a large salad bowl. Top with three-fourths of the dressing and lightly toss. Chill several hours or overnight.
* If pasta is dry, add remaining dressing along with meat, cheese, olives, and parsley or basil if desired. Chill until serving. Yield: 6-8 servings.
Nutrition Facts: 1 serving (1 cup) equals 422 calories, 29 g fat (6 g saturated fat), 33 mg cholesterol, 1,128 mg sodium, 27 g carbohydrate, 2 g fiber, 14 g protein.
Garden Pasta Salad published in Reminisce September/October 1992, p53
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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