Primavera Pasta Salad
This hearty, Italian-style pasta and vegetable salad makes a great take-along dish for a picnic or to share at a potluck supper.
8 ounces whole wheat rotini pasta
1 small red bell pepper, seeded, membrane removed and cut into strips
1 small green bell pepper, seeded, membrane removed and cut into strips
1 (6-ounce) can black olives, pitted and drained
1 (8-ounce) jar marinated artichoke hearts, undrained
1 cup broccoli, cooked and drained
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon rosemary
1/4 to 1/3 cup balsamic vinegar
1/2 cup shredded Parmesan or Asiago cheese
- Cook pasta according to directions on package; drain and rinse under cold water.
- Put pasta in a large mixing bowl. Mix in all remaining ingredients; toss well. Serve at room temperature or refrigerate for 2 to 3 hours before serving.
Makes 6 (side-salad) servings.
Nutritional Information Per Serving (1/6 of recipe): 228 calories, 10 g protein, 38 g carbohydrates, 6 g fiber, 6 g fat (2 g saturated), 8 mg cholesterol, 43 mcg folate, 2 mg iron and 251 mg sodium.
Recipe and photograph provided courtesy of Wheat Foods Council.