Gorgonzola-broccoli pasta salad
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Lasagna noodles; coarsely |
| Broken | ||
| 2 | cups | Broccoli florets; cooked and |
| Chilled | ||
| 1½ | ounce | Gorgonzola cheese; crumbled |
| 8 | Dried tomato halves; soaked | |
| Drained; coarsely chopped | ||
| 2 | tablespoons | Dijon vinaigrette dressing |
| 2 | teaspoons | Grated parmesan cheese |
| 2 | teaspoons | Balsamic vinegar |
| Freshly ground black pepper | ||
Directions
1. In large pot of boiling water, cook lasagna noodles 10-12 minutes, until tender; drain and rinse with cold water. 2. In medium bowl, combine noodles with remaining ingredients; toss to mix well. Cover and refrigerate until chilled. Toss before serving. Each serving provides: 1 FA, ½ P, 2 V, 1 B, 5 C. Per serving: 187 cal, 8 g pro, 7 g fat, 24 g car, 283 mg sod, 9 mg.
chol. Source: Weight Watchers Magazine, August 1992. Formatted by Joyce Burton .. PDPP83A.
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