Servings | 12
Preparation Time | 30 min
Cooking Time | 15 min
Level of Difficulty | Easy
This colorful salad has something for everyone. If you’re short on time, buy the ingredients already cut from a salad bar and use your favorite bottled fat-free Italian dressing.
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
1/3 cup olive oil
1/4 cup fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic clove(s), minced
2 1/2 oz olive(s), canned, sliced, black (about 10 medium black olives)
1 medium green pepper(s), chopped (about 1 cup)
1 medium sweet red pepper(s), chopped (about 1 cup)
3/4 cup grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup frozen green peas, thawed
1 Cook pasta according to package directions; drain. Rinse pasta with cold water; drain again and set aside.
2. Meanwhile, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic in a small bowl; set aside until ready to use.
3. In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours. Yields about 1 cup per serving.
cblessum on 5/4/2007