Yield: 6 servings
|8 ounces||Pasta shells or rotini; (pasta twists)|
|2 cups||Fresh green beans|
|\N \N||Trimmed and cut into 1-inch lengths|
|1 medium||Yellow summer squash|
|\N \N||Halved lengthwise and sliced 1/4 inch|
|12 ounces||Jarred marinated artichoke hearts with|
|¼ cup||Oil-packed sun-dried tomatoes|
|\N \N||Drained and thinly sliced|
|1 tablespoon||Red wine vinegar to taste; up to 2|
|1 tablespoon||Chopped fresh oregano|
|\N \N||Or1 tsp. dried|
|6 ounces||Part-skim mozzarella cheese; diced|
|\N \N||Preferably fresh|
|\N \N||Salt and black pepper; to taste|
6 SERVINGS LACTO
When company is coming, I often turn to this colorful pasta salad because it not only appeals to everyone, but it's ready in a flash.
Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes.
Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well.
Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat.
Serve at room temperature.
PER SERViNG: 251 CAL..; 12G PROT.; 10G TOTAL FAT (3G SAT. FAT); 31G CARB.; 20MG CHOL.; 455MG SOD.; 5G FIBER.
Converted by MC_Buster.
By Kathleen <schuller@...> on Feb 27, 1999.
Recipe by: Vegetarian Times, July 1998, page 48 Converted by MM_Buster v2.0l.