Pasta primavera salad. The word primavera may mean "spring" but this easy vegetarian pasta salad recipe is perfect all year long. To make it vegan, just omit the cheese. With under 300 calories per serving, this veggie pasta salad is also very low in calories.
Recipe and photo by the Wheat Foods Council.
Ingredients:
- 8 ounces whole wheat rotini pasta
- 1 small red bell pepper, cut into strips
- 1 small green bell pepper, cut into strips
- 1 can sliced black olives, pitted and drained
- 8 ounce jar marinated artichoke hearts, undrained
- 1 cup broccoli, cooked and drained
- 3 cloves garlic, minced
- 1 teaspoon oregano
- 1 teaspoon rosemary
- 1/4 to 1/3 cup balsamic vinegar
- 1/2 cup shredded Parmesan or Asiago cheese
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.
Makes six servings of low-calorie healthy vegetable pasta salad.
Nutritional information: One serving provides approximately: 228 calories, 10 g protein, 38 g carbohydrates, 6 g fiber, 6 g fat (2 g saturated), 8 mg cholesterol, 43 mcg folate, 2 mg iron and 251 mg sodium.
