Fresh Vegetable Pasta Salad
Recipe from Better Homes and Gardens

Serve this pasta salad, packed with a bevy of veggies, as either a side dish or a main dish. It's great with broiled fish or chicken.


Fresh Vegetable Pasta Salad

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Servings: Makes 6 side-dish servings or 3 main-dish servings.
Total Time: 25 mins
Related Categories: Linguini, Low Calorie, Low Fat, Pasta Salad, Quick and Easy, Vegetables, Vegetable Salad
 
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Ingredients
  • 1/4  cup
    loosely packed fresh parsley sprigs
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  • 2  tablespoons
    salad oil
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  • 2  tablespoons
    wine vinegar
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  • 2  tablespoons
    water
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  • 1  to 2 cloves
    garlic
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  • 1/2  teaspoon
    dry mustard
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  • 1/4  teaspoon
    salt
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  • 1/4  teaspoon
    ground black pepper
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  • 4  ounces
    fresh linguine, cut into 4-inch pieces, or 2 ounces dry linguine, broken
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  • 1 
    large carrot, cut into julienne strips
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  • 1 
    small turnip, cut into julienne strips
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  • 1 
    small zucchini, cut into julienne strips
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  • 1/2  cup
    chopped red sweet pepper
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  • 1/2  cup
    loose-pack frozen peas, thawed
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  • 2  ounces
    part-skim mozzarella, gruyere, or Swiss cheese, cubed
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  •  
    Salad greens (optional)
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Directions
1.
For dressing, in a blender container or food processor bowl combine parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard, salt, and pepper. Cover and blend or process until combined. Set aside.
2.
In a large saucepan cook fresh linguine, carrot, and turnip in a large amount of boiling water for 3 to 4 minutes or until pasta and vegetables are tender. (Or, if using dry linguine, cook pasta according to package directions, adding carrot and turnip the last 3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain again.
3.
In a large salad bowl combine cooked pasta mixture, zucchini, pepper, peas, and cheese. Add dressing. Toss to coat. If desired, line bowl with salad greens to serve. Makes 6 side-dish servings or 3 main-dish servings.
Nutrition information
Calories 155, Total Fat 7 g, Saturated Fat 1 g, Cholesterol 27 mg, Sodium 166 mg, Carbohydrate 18 g, Fiber 2 g, Protein 6 g. Daily Values: Vitamin A 42%, Vitamin C 40%, Calcium 6%, Iron 7%. Percent Daily Values are based on a 2,000 calorie diet
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