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Tuesday, January 21, 2014


This salad is a good choice for an outdoor buffet because it will not spoil easily.

Heart Smart Pasta Salad

                                                                        1 pkg. rotini pasta
                                                                        1 pkg. (8 oz.) fresh mushrooms

1 c.  broccoli florets
 3 c.  ice water for cooling broccoli
1 sweet green pepper, seeded, diced
1 sweet red bell pepper, seeded, diced
¼ c.  finely chopped onion
¼ c.  olive oil
¼ c.  red wine vinegar
¾  tsp. salt
¼  tsp. pepper
¼  c.  chopped fresh parsley
1 tsp. dried tarragon or oregano
                                                                         16 cherry or grape tomatoes, halved

Cook the pasta al dente according to package directions, omitting salt.  While the pasta is cooking, clean and slice the mushrooms.  Place in a nonstick skillet over medium heat and sauté until mushrooms are tender. Drain well and set aside.

Place the broccoli in microwave-safe dish and cook on full power, covered with plastic wrap, for 3 minutes.  Remove and plunge into ice water to stop cooking.  Drain the broccoli and set aside. 

Drain the pasta and rinse with cold water.  Mix the pasta, mushrooms, broccoli, peppers, and onion in large serving bowl. 

In a covered jar, combine the oil, vinegar, salt, pepper, parsley, tarragon or oregano, and shake well.  Pour the dressing over the pasta-vegetable mixture and toss well.  Chill at least 3 hours.  Just before serving, add the tomatoes.

Nutrition Information:  per 1/12 recipe
Calories 198, Total fat 5 g, Saturated  fat  0.5 g, Cholesterol  0 g, Sodium 143 g, Carbohydrate 32 g, Fiber 1 g, Sugar 2 g, Protein 6 g

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