Veggie Pasta Salad
Light & Tasty
Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.
SERVINGS: 10
CATEGORY: Lower Fat
METHOD:
TIME: Prep: 20 min. Cook: 15 min. + chilling
Ingredients:
8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon Domino® or C&H® Granulated Pure Cane Sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese
Directions:
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.
Nutrition Facts
One serving:1 cup
Calories: 108, Fat:5 g, Saturated Fat:1 g, Cholesterol:
Diabetic Exchange:
1 starch, 1/2 fat.
Beth Layman :)
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