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Low Fat Pasta Cheese And Vegetable Salad Recipe
Ingredients
2 cups rotini, and/or penne or other pasta
2 cups broccoli flowerets
1 1/2 cup reduced-fat cheddar cheese, cut into small cubes
10 cherry tomatoes, quartered
1 green and/or red sweet pepper, chopped
2 green onions, thinly sliced
2 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons fresh basil, snipped, or 1/2, teaspoon dried , basil, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
Method
Cook pasta according to package directions; add broccoli flowerets for the last 5 minutes of cooking.
Drain, rinse, and drain again.
Combine pasta and broccoli, cheese, cherry tomatoes, sweet pepper, and green onions in a large bowl.
Combine olive oil, vinegar, basil, salt, and pepper in a screw-top jar; shake well to mix.
Pour over pasta mixture.
Cover and refrigerate 2 hours or till serving time.
Makes 6 main-dish or 12 side-dish servings.
Nutrition facts per main-dish serving: 241 cal , 10 g total fat 4 g sat fat, 20 mg cholesterol, 302 mg sodium, 25 g carbohydrate , 2 g dietary fiber, 13 g pro
Daily Value: 13% vitamin.
:A, 74% vitamin.
:C, 19% calcium, 10% iron.
Food exchanges: 1 vegetable, 1 bread, 1 meat, 1 1/2 fat.
