Healthy Pasta Salad With Vegetables
CDKitchen https://www.cdkitchen.com
Serves/Makes: 8 | Ready In: 2-5 hrs
Ingredients:
1 pound whole wheat or gluten free penne or rotini pasta
1 can (16 ounce size) pitted ripe olives
2 large carrots
1 clove garlic, pressed
2 stalks celery, sliced thin
1 medium purple onion, coarsely chopped
3 roma tomatoes
2 large green bell peppers
2 large yellow bell peppers
2 large red bell peppers
2 large cucumbers, peeled and chopped
1 bottle (16 ounce size) low calorie Italian salad dressing
1 cup reduced-fat shredded Parmesan cheese
4 tablespoons combination of fresh rosemary, thyme, and basil, or your favorite blend
black pepper, to taste
Directions:
Drain the olives and slice or coarsely chop. You can also buy pre-sliced olives for convenience.
Peel and shred the carrots. Seed and chop the bell peppers into a small dice. Dice and seed the tomatoes and let drain in a colander.
Cook the pasta in salted water until al dente (for best results follow the time recommended on pasta package). Rinse with cold water and drain well. Let cool in colander while preparing the rest of the recipe.
Combine the olives, carrots, garlic, celery, purple onion, roma tomatoes, bell peppers, and cucumbers with the dressing. Toss to coat. Stir in the pasta, cheese, herbs, and black pepper and make sure to coat the pasta thoroughly.
Cover and chill for 4-8 hours. Toss the salad before serving. Add additional dressing if it seems dry. Adjust seasoning if needed.
Recipe Location: https://www.cdkitchen.com/recipes/recs/135/Healthy-Pasta-Salad118395.shtml
Recipe ID: 89268
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