Lunch box pasta salad

1 servings

Ingredients

Quantity Ingredient
2 cups Uncooked rotelle; (wagon wheels), small
Pasta shells or tiny tubes
2 cups Small broccoli florets
1 large Carrot; peeled and sliced
½ cup Pitted black olives; halved
½ cup Cooked corn kernels or cut baby corn
⅓ cup Natural low-fat ranch or Italian dressing; as needed
Up to 1/2 cup
Salt and freshly ground black pepper; to taste

Directions

6 SERVINGS LACTO

Using small pasta (rotelle, or "wagon wheels," or small shells appeal to kids) makes this pasta salad easy to pack into small containers or shallow thermoses. Feel free to substitute other vegetables-such as green peas. I like to make this dish the evening before I plan to send it for lunch. We eat some for dinner and save enough to pack for the next day. If you make this ahead, taste and then add more dressing, if needed, before packing into containers.

Cook pasta in plenty of rapidly boiling water, according to package directions. Just as pasta becomes al dente (about 6 minutes), add broccoli and carrot to pasta and cook 1 to 2 minutes, just until broccoli turns bright green.

Drain and rinse under cold running water until mixture cools. Drain well and combine in medium bowl with olives, corn and dressing. Season to taste with salt and pepper.

PER SERVING: 168 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0 CHOL.; 343MG SOD.; 3G FIBER.

Converted by MC_Buster.

Recipe by: Vegetarian Times Magazine, September 1998, page 50 Converted by MM_Buster v2.0l.

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