This hearty, Italian-style pasta and vegetablesalad makes a great dish to take along on a picnic or share ata potluck supper.
Recipe: Primavera Pasta Salad
8 ounces whole wheat rotini pasta
1 small red bell pepper, seeded, membrane removed and cut intostrips
1 small green bell pepper, seeded, membrane removed and cut intostrips
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
Makes 6 (side-salad) servings.
Nutritional Information Per Serving (1/6of recipe): 228 calories, 10 g protein, 38 g carbohydrates, 6g fiber, 6 g fat (2 g saturated), 8 mg cholesterol, 43 mcg folate,2 mg iron and 251 mg sodium.
Recipe and photograph provided courtesyof Wheat Foods Council.
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