Monday, November 26, 2007

Vegetable Pasta Salad

Most pasta salads are too greasy for my tastes. This version is extremely light on the dressing, while also being loaded with vegetables!

Prep: 20 minutes + chilling
Cook: 15 minutes
Yield: 10 servings

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.

Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving.

Tips and Tricks
Use a veggie chopper to chop the vegetables. I used red wine vinegar in place of the balsamic vinegar. I also substituted green pepper for the red pepper.
Make It Healthier
Use whole wheat pasta. Omit salt.
How Kids Can Help
Use veggie chopper. Measure spices. Rinse pasta.

Nutrition Facts
1 cup equals 108 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 352 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g protein
Diabetic Exchanges
1 starch, 1/2 fat

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