Mediterranean Pasta Salad

Everyone will give a thumbs-up to this toss-and-serve combo of pasta, carrot, olives, and a basil-and-garlic vinaigrette.



by 2  people


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Servings: 4
Yield: 4 (side-dish) servings
Prep Time: 25 mins
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Ingredients
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    3   ounces 
    packaged dried fettuccine, broken
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    1   
    medium carrot, cut into julienne strips
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    1/2 6  ounce can 
    pitted ripe olives, halved
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    2   tablespoons 
    vinegar
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    1   tablespoon 
    water
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    1   tablespoon 
    olive oil or cooking oil
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    1   
    clove garlic, minced
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    3/4  teaspoon 
    dried basil, crushed
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    1/2  teaspoon 
    sugar
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    1/8  teaspoon 
    onion powder
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    dash pepper

Directions
1.
In a large saucepan or Dutch oven bring 3 quarts of water to boiling. Add pasta; return to boiling. Reduce heat. Boil, uncovered, for 6 minutes. Add carrot strips; cook for 2 to 4 minutes more or until pasta is tender but slightly firm and carrot strips are crisp-tender. Drain pasta and carrot strips; rinse with cold water. Drain again.
2.
In a medium mixing bowl combine pasta mixture and olives.
3.
For dressing, in a screw-top jar combine vinegar, water, oil, garlic, basil, sugar, onion powder, and pepper. Cover and shake well. Pour dressing over pasta mixture. Toss to coat. Cover and chill for at least 3 hours or up to 24 hours, tossing pasta mixture occasionally. Toss again just before serving. Makes 4 side-dish servings.
Nutrition information
Per Serving: cal. (kcal) 155, Fat, total (g) 8, sat. fat (g) 1, carb. (g) 21, pro. (g) 4, sodium (mg) 121, Percent Daily Values are based on a 2,000 calorie diet
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