An Italian pasta salad is always a popular choice to bring to a vegetarian picnic, potluck or barbecue. This easy vegetarian pasta salad recipe calls for bell peppers and artichoke hearts. Recipe courtesy the Wheat Foods Council. For a vegan version, simply omit the cheese.
Ingredients:
- 8 ounces Rotini pasta
- 1 small red bell pepper, cut into strips
- 1 small green bell pepper, cut into strips
- 1 small can sliced black olives
- 1 8 ounce jar marinated artichoke hearts, undrained
- 1 cup broccoli, lightly steamed
- 3 cloves garlic, minced
- 1 tsp oregano
- 1 tsp rosemary
- 1/4 - 13 cup balsamic vinegar
- 1/2 cup shredded Asiago or Parmesan cheese (optional)
Preparation:
Cook pasta according to directions on package; drain and rinse under cold water. Put pasta in a large mixing bowl. Mix in all remaining ingredients; toss well. Serve at room temperature or refrigerate for 2 to 3 hours and serve.Gourmet fresh apricot pasta salad recipe
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Servings: Provides 6 to 8 servings.
Calories/Serving: 276 calories/serving
Nutrition: One serving provides approximately: 276 calories, 8 g protein, 27 g carbohydrates, 4 g fiber, 17 g fat (1 g saturated), 5 mg cholesterol, 16 mcg folate, 1 g iron and 838 mg sodium.
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