Garden-fresh pasta salad
Yield: 8 Servings
Ingredients:
- 8 oz Uncooked pasta twists
- 2 c Broccoli florets
- 1/2 c Light mayonnaise
- 2 tb White wine vinegar
- 1 cl Garlic minced
- 1 ts Salt
- 1/4 ts Pepper
- 2 Tomatoes chopped
- 1 Yellow bell pepper chopped
- 1/4 c Slice green onions
- 2 tb Chopped parsley
- 1 tb Chopped fresh basil OR - 1 ts.dried basil leaves Lettuce leaves
- 1/4 c Grated parmesan cheese
Instructions:
Cherry tomatoes optional Cucumber slices optional 1. Cook pasta twists according to package directions. About 5 minutes before pasta is doen add broccoli florets and cook 5 minutes longer. Drain well. 2. In large bowl combine mayonnaise vinegar garlic salt and pepper; mix well. Add pasta broccoli tomatoes bell pepper green onions parsley and basil; toss until well combined. Cover and refrigerate 2 hours or until chilled. 3. To serve line platter or individual plates with lettuce leaves; spoon pasta salad on top and sprinkle with cheese. Garnish with cherry tomatoes and cucumbers. Per serving: 185cal 6g pro 28g car 6g fat 29% cal from fat 6mg chol 412 mg sod.
