Pasta Salad (lf) Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Uncooked tri-colour rotini, (12oz)
1 cup: Broccoli florets,
1/2 cup: Carrots, matchsticks
1 cup: Red and green pepper, chopped
1/2 cup: Mushrooms, thinly sliced
DRESSING
1/4 cup: Plus,
1 tbsp: Red wine vinegar,
1/4 cup: Apple juice,
3 tbsp: Olive oil, lemon juice, sugar
2 tsp: Dijon mustard,
1 Clove: garlic, minced
1 tsp: Basil, oregano
1/4 tsp: Red pepper flakes, salt, pepper
2 tsp: Parmesan cheese,
Directions:
1. Cook pasta, and drain. Rinse well with cold water and drain
again, then transfer to large bowl.
2. In small dish with 1/4 cup water, microwave broccoli and carrots
on high for 1-1/2 mins. Drain and add to pasta with peppers and
mushrooms.
3. In small bowl, whisk together all dressing ingredients. Pour over
pasta and vegetables, stirring well to coat. Cover and refrigerate
for 4 hrs before serving (the longer the better).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Per serving: 238 calories, 6.6g fat (25% CFF)
117 mg sodium, no cholesterol
Contributor: "Looneyspoons" J&G Podleski ("Rotini Riot")
Source from luhu.jp
again, then transfer to large bowl.
2. In small dish with 1/4 cup water, microwave broccoli and carrots
on high for 1-1/2 mins. Drain and add to pasta with peppers and
mushrooms.
3. In small bowl, whisk together all dressing ingredients. Pour over
pasta and vegetables, stirring well to coat. Cover and refrigerate
for 4 hrs before serving (the longer the better).
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Per serving: 238 calories, 6.6g fat (25% CFF)
117 mg sodium, no cholesterol
Contributor: "Looneyspoons" J&G Podleski ("Rotini Riot")
Source from luhu.jp