Cold Pasta Salad Vinaigrette Recipe
Servings: 12
Ingredients
- 1/2 lb Pasta (medium shells, rotini, fusili...)
- 2 c. Broccoli, flowers and stems - (to 3 c.) sliced ( or possibly broccoli and cauliflower combination)
- 1/2 c. Sliced celery
- 1 c. Sliced mushrooms
- 1/2 c. Matchstick-cut carrots
- 1 c. Coarsely-sliced onions
- 1 c. Sliced green peppers sliced
- 1/2 c. Peeled, seeded, sliced cucumbers
- 1/2 c. Seeded, sliced tomatoes
- 1/2 c. Chickpeas cooked
- 1/4 c. Greek olives
- 3 Tbsp. Oil - (to 4 tbsp)
- 3 Tbsp. Balsamic or possibly red wine vinegar - (to 4 tbsp) Salt to taste Freshly-grnd black pepper to taste Herbs - (basil or possibly oregano) to taste
Directions
- Cook pasta, toss with 1 tsp. vegetable oil. In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 min till tender-crisp. (Steam the vegetables separately for more control over the "crunch.") Toss all ingredients together gently; add in salt and pepper to taste. Herbs which go well are basil and oregano. Chill 1 hour and serve. Serving size is 1 c..
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 73g | |
| Recipe makes 12 servings | |
| Calories 126 | |
| Calories from Fat 37 | 29% |
| Total Fat 4.16g | 5% |
| Saturated Fat 0.37g | 1% |
| Trans Fat 0.09g | |
| Cholesterol 0mg | 0% |
| Sodium 64mg | 3% |
| Potassium 150mg | 4% |
| Total Carbs 18.73g | 5% |
| Dietary Fiber 1.7g | 6% |
| Sugars 1.77g | 1% |
| Protein 3.59g | 6% |
