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.
Servings:
Makes 6 side-dish servings or 3 main-dish servings.
Total Time:
25 mins
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Ingredients
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1/4 cuploosely packed fresh parsley sprigssee savings
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2 tablespoonssalad oilsee savings
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2 tablespoonswine vinegarsee savings
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2 tablespoonswatersee savings
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1 to 2 clovesgarlicsee savings
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1/2 teaspoondry mustardsee savings
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1/4 teaspoonsaltsee savings
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1/4 teaspoonground black peppersee savings
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4 ouncesfresh linguine, cut into 4-inch pieces, or 2 ounces dry linguine, brokensee savings
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1large carrot, cut into julienne stripssee savings
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1small turnip, cut into julienne stripssee savings
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1small zucchini, cut into julienne stripssee savings
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1/2 cupchopped red sweet peppersee savings
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1/2 cuploose-pack frozen peas, thawedsee savings
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2 ouncespart-skim mozzarella, gruyere, or Swiss cheese, cubedsee savings
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Salad greens (optional)see savings
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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
Per serving: 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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