Pasta salad (lf)

8 Servings

Ingredients

Quantity Ingredient
4 cups Uncooked tri-colour rotini; (12oz)
1 cup Broccoli florets
½ cup Carrots; matchsticks
1 cup Red and green pepper; chopped
½ cup Mushrooms; thinly sliced
¼ cup Plus
1 tablespoon Red wine vinegar
¼ cup Apple juice
3 tablespoons Olive oil, lemon juice, sugar
2 teaspoons Dijon mustard
1 Clove garlic; minced
1 teaspoon Basil, oregano
¼ teaspoon Red pepper flakes, salt, pepper
2 teaspoons Parmesan cheese

Directions

DRESSING

1. Cook pasta, and drain. Rinse well with cold water and drain again, then transfer to large bowl.

2. In small dish with ¼ cup water, microwave broccoli and carrots on high for 1-½ mins. Drain and add to pasta with peppers and mushrooms.

3. In small bowl, whisk together all dressing ingredients. Pour over pasta and vegetables, stirring well to coat. Cover and refrigerate for 4 hrs before serving (the longer the better).

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Per serving: 238 calories, 6.6g fat (25% CFF) 117 mg sodium, no cholesterol

Contributor: "Looneyspoons" J&G Podleski ("Rotini Riot")

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