PRIMAVERA PASTA SALAD
Servings: Provides 6 to 8 servings
Ingredients:
• 8 ounces whole wheat Rotini
• 1 small red bell pepper, cut into strips
• 1 small green bell pepper, cut into strips
• 1 can black olives, pitted and drained
• 8 ounce jar marinated artichoke hearts, undrained
• 1 cup broccoli, cooked and drained
• 3 cloves garlic, minced
• 1 teaspoon oregano
• 1 teaspoon rosemary
• 1/4 to 1/3 cup balsamic vinegar
• 1/2 cup shredded Parmesan or Asiago cheese
Directions:
Cook pasta according to directions on package; drain and rinse under cold water.
Put pasta in a large mixing bowl.
Mix in all remaining ingredients; toss well.
Serve at room temperature or refrigerate for 2 to 3 hours and serve.
Nutritional analysis:
One serving provides approximately: 276 calories, 8 g protein, 27 g carbohydrates, 4 g fiber, 17 g fat (1 g saturated), 5 mg cholesterol, 16 mcg folate, 1 g iron and 838 mg sodium.
Recipe courtesy of the Wheat Foods Council
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