This delicious salad is
perfect for your next potluck or picnic.
6 ounces cut macaroni
or shell pasta (2 cups dry)
1/2 cup nonfat mayonnaise
1/2 cup nonfat milk
2 tablespoons tarragon white wine vinegar
2 to 3 medium garlic cloves, pressed or finely minced
1/2 cup chopped California pistachios
1 bunch fresh basil
3 medium (6 ounces each) bell peppers (red, green, yellow or
orange)
Drop pasta into 2 quarts
boiling water, cover and return to boil. Boil gently 7 to 8 minutes
or until tender. Drain and rinse with cold water to cool. Mix
mayonnaise, milk, vinegar and garlic in medium bowl. Add pasta
and toss lightly to blend. Chill until ready to serve.
Roast peppers on grill
or under broiler. To grill, place whole peppers on grill over
medium coals. Grill, turning as needed, for 15 minutes or until
skin is blackened. If broiling, place peppers in shallow pan
and broil 3 inches from heat, turning as needed, for 15 to 25
minutes or until skin is blackened. While hot, place grilled
or roasted peppers in plastic bag and allow to steam for 15 minutes.
Peel, stem, seed and cut in thick slices.
Remove basil leaves from
stems, reserving 6 to 8 sprigs for garnish. Stack remaining leaves
and slice crosswise in narrow strips. Just before serving, add
1/2 cup basil strips and pistachios (reserve 2 tablespoons) to
pasta; stir to mix. Spoon pasta onto serving platter; surround
with peppers and reserved basil sprigs. Sprinkle with remaining
pistachios.
Makes 4 servings.
Nutritional Analysis Amount
per Serving
Calories 320
Total Fat (g) 8
Saturated Fat (g) 1
Monounsaturated Fat (g) 4
Cholesterol (mg) <2
Sodium (mg) 325
Potassium (mg) 555
Total Carbohydrate (g) 49
Dietary Fiber (g) 5
Protein (g) 11
Recipe and photograph provided
courtesy of the California Pistachio Commission.
