Vegetable and Pasta Toss
Recipe from
Better Homes and Gardens
Double all of the ingredients and take this simple pasta salad to your next potluck. No one will guess it's low in calories.
Servings:
Makes 6 side-dish servings.
Prep Time:
25 mins
Total Time:
2 hrs 25 mins
Ingredients
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3/4 cupdried corkscrew pasta or elbow macaronisee savings
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1 cupbroccoli floweretssee savings
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1 cupcauliflower floweretssee savings
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1 9-ounce packagefrozen artichoke heartssee savings
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1/2 cupthinly sliced carrotsee savings
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1/4 cupsliced green onionssee savings
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1/2 cupreduced-calorie Italian salad dressingsee savings
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Leaf lettuce (optional)see savings
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Directions
1.
Cook pasta according to package directions omitting any oil. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. Rinse with cold water; drain well.
2.
Cook artichoke hearts according to package directions; drain. Rinse with cold water; drain well. Halve any large pieces.
3.
In a large mixing bowl combine pasta mixture, artichoke hearts, carrot, and green onions. Add the Italian dressing; toss to coat.
4.
Cover and refrigerate for 2 hours. If desired, serve on lettuce-lined plates. Makes 6 side-dish servings.
Make-Ahead Tip
Prepare as above. Cover and refrigerate up to 24 hours.
Nutrition information
Per serving: Calories 91, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 208 mg, Carbohydrate 16 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch .5, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet
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