* Exported from MasterCook *
FRESH VEGGIE PASTA SALAD
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : pasta
Amount Measure Ingredient -- Preparation Method
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4 cups farfalle (bow-tie pasta) -- uncooked
1 carrot -- cut lengthwise into quarters, then crosswise into thin slices
1 cup grape tomatoes -- cut in half
1 cup snow peas -- trimmed, cut lengthwise into thin slices
1/2 cup red onions -- chopped
1/2 cup KRAFT Shredded Parmesan Cheese
2 tablespoons fresh parsley -- chopped
1/2 cup KRAFT Sun Dried Tomato Vinaigrette Fressing made with Extra Virgin Olive Oil
1. Cook pasta as directed on package, omitting salt.
2. Drain pasta; place in large bowl.
3. Add remaining ingredients; mix lightly.
Source:
"Kraft Recipes"
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Per Serving (excluding unknown items): 11 Calories; trace Fat (4.1% calories from fat); trace Protein; 2g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 4mg Sodium. Exchanges: 1/2 Vegetable.
NOTES : KRAFT KITCHENS TIPS:
MAKE AHEAD: This delicious salad can be prepared ahead of time. Refrigerate up to 24 hours before serving.
SUBSTITUTE: 1/4 cup thinly sliced fresh basil for the parsley.
VARIATION: Prepare as directed, omitting the cheese, using KRAFT Asian Toasted Sesame Dressing, and substituting fresh cilantro for the parsley.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
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