Garden-fresh Pasta Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
8 ounce: Uncooked pasta twists,
2 cup: Broccoli florets,
1/2 cup: Light mayonnaise,
2 tbsp: White wine vinegar,
1 centiliter: Garlic, minced
1 tsp: Salt,
1/4 tsp: Pepper,
2: Tomatoes, chopped
1: Yellow bell pepper, chopped
1/4 cup: Slice green onions,
2 tbsp: Chopped parsley,
1 tbsp: Chopped fresh basil, OR 1 ts.dried basil leaves
Lettuce leaves,
1/4 cup: Grated parmesan cheese,
Cherry tomatoes, optional
Cucumber slices, optional
1: Cook pasta twists according to package directions. About 5,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp