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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