BEV'S PASTA SALAD
10 oz. Rotini
1 head cauliflower
1 head broccoli
2 bunches green onions
8 oz. Fresh mushrooms
4 tomatoes
1 bottle (8oz.) Herbs and Spices dressing (no fat)
Cook rotini until al dente. Cool.
Clean broccoli and cauliflower, then cut into florets.
Dice green onions.
Mix together with 2/3 of dressing.
Marinate at least 4 hours.
Just before serving, add sliced mushrooms, and diced tomatoes and remaining dressing.
Mix and serve.
Nutritional Analysis Per Serving: Calories, 238; Fat, 2 g; Cholesterol, 0 mg; Fiber, 7 g; Sodium, 355 mg; percent calories from fat, 6%.
Recipe provided by the Colorado Department of Public Health and Environment, Colorado Action for Healthy People and Valley Wide Health Services.
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