I made this recipe really fast by using whatever pasta we had in the house
and using a frozen mixture of vegetables instead of fresh. Then I put it
in a ziplock bag and tossed it into the cooler for a car trip. It was a
great accompaniment to sandwiches made with fatfree refried beans,
tomatoes, and onions.
Kathleen
* Exported from MasterCook *
Shapeup Pasta Salad
Recipe By : shapeup web site 8/97
Serving Size : 6 Preparation Time :0:00
Categories : Salads, Main Dish Pasta, Couscous, etc.
Amount Measure Ingredient -- Preparation Method
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4 ounces rotini (corkscrew) pasta
1/2 cup broccoli -- small florets
1/2 cup zucchini -- cut into small dice
1/2 cup red pepper -- cut into small dice
1/2 cup green pepper -- cut into small dice
1/2 cup carrots -- cut into small dice
small red onion -- peeled and chopped
3 tablespoons fat-free Parmesan cheese -- grated
3 tablespoons parsley -- finely chopped
1/2 teaspoon dried oregano
1/2 cup fat-free Italian salad dressing
salt and freshly ground pepper to taste
1. Cook pasta until al dente in plenty of boiling salted water. Drain and
place in a large bowl.
2. Cook broccoli in plenty of boiling salted water until crisp-tender,
about 3 minutes. Remove with a slotted spoon, shock to stop cooking, and
set aside. Repeat with zucchini, peppers and carrots.
3. Add vegetables to pasta along with provolone and parmesan cheeses,
parsley, olives, oregano and dressing. Toss well and adjust seasoning with
salt and pepper to taste.
Original called for 1 ounce of provolone cheese cut into small cubes and 3
tablespoons of pitted sliced black olives.
http://www2.shapeup.org/sua/index.html
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