Shapeup pasta salad

6 Servings

Ingredients

Quantity Ingredient
4 ounces Rotini (corkscrew) pasta
½ cup Broccoli; small florets
½ cup Zucchini; cut into small dice
½ cup Red pepper; cut into small dice
½ cup Green pepper; cut into small dice
½ cup Carrots; cut into small dice
small Red onion; peeled and chopped
3 tablespoons Fat-free Parmesan cheese; grated
3 tablespoons Parsley; finely chopped
½ teaspoon Dried oregano
½ cup Fat-free Italian salad dressing
Salt and freshly ground pepper to taste

Directions

1. Cook pasta until al dente in plenty of boiling salted water. Drain and place in a large bowl.

2. Cook broccoli in plenty of boiling salted water until crisp-tender, about 3 minutes. Remove with a slotted spoon, shock to stop cooking, and set aside. Repeat with zucchini, peppers and carrots.

3. Add vegetables to pasta along with provolone and parmesan cheeses, parsley, olives, oregano and dressing. Toss well and adjust seasoning with salt and pepper to taste.

Original called for 1 ounce of provolone cheese cut into small cubes and 3 tablespoons of pitted sliced black olives.

Recipe by: shapeup web site 8/97 Posted to fatfree digest V97 #199 by Terry & Kathleen Schuller <schuller@...> on Sep 03, 1997

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