Garden-fresh pasta salad
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Uncooked pasta twists |
| 2 | cups | Broccoli florets |
| ½ | cup | Light mayonnaise |
| 2 | tablespoons | White wine vinegar |
| 1 | clove | Garlic, minced |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 2 | Tomatoes,chopped | |
| 1 | Yellow bell pepper, chopped | |
| 2. | In | large bowl, combine mayonnaise, vinegar, garlic, salt and |
| 3. | To | serve, line platter or individual plates with lettuce leaves; |
| ¼ | cup | Slice green onions |
| 2 | tablespoons | Chopped parsley |
| 1 | tablespoon | Chopped fresh basil, OR 1 ts.dried basil leaves |
| Lettuce leaves | ||
| ¼ | cup | Grated parmesan cheese |
| Cherry tomatoes, optional | ||
| Cucumber slices, optional | ||
Directions
1. Cook pasta twists according to package directions. About 5 minutes before pasta is doen, add broccoli florets and cook 5 minutes longer. Drain well.
pepper; mix well. Add pasta, broccoli, tomatoes, bell pepper, green onions, parsley and basil; toss until well combined. Cover and refrigerate 2 hours,or until chilled.
spoon pasta salad on top and sprinkle with cheese. Garnish with cherry tomatoes and cucumbers.
Per serving: 185cal, 6g pro, 28g car, 6g fat, 29% cal from fat, 6mg chol, 412 mg sod.