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.

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