| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Pasta, Salads, Low-cal, Low-fat |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Uncooked pasta twists |
| 2 |
c |
Broccoli florets |
| 1/2 |
c |
Light mayonnaise |
| 2 |
tb |
White wine vinegar |
| 1 |
cl |
Garlic, minced |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
|
Tomatoes,chopped |
| 1 |
|
Yellow bell pepper, chopped |
| 1/4 |
c |
Slice green onions |
| 2 |
tb |
Chopped parsley |
| 1 |
tb |
Chopped fresh basil, OR 1 ts.dried basil leaves |
|
|
Lettuce leaves |
| 1/4 |
c |
Grated parmesan cheese |
|
|
Cherry tomatoes, optional |
|
|
Cucumber slices, optional |
| 2. |
In |
large bowl, combine mayonnaise, vinegar, garlic, salt and pepper; |
| 3. |
To |
serve, line platter or individual plates with lettuce leaves; |
INSTRUCTIONS
1. Cook pasta twists according to package directions. About 5 minutes
before pasta is doen, add broccoli florets and cook 5 minutes longer. Drain
well.
mix well. Add pasta, broccoli, tomatoes, bell pepper, green onions, parsley
and basil; toss until well combined. Cover and refrigerate 2 hours,or until
chilled.
spoon pasta salad on top and sprinkle with cheese. Garnish with cherry
tomatoes and cucumbers.
Per serving: 185cal, 6g pro, 28g car, 6g fat, 29% cal from fat, 6mg
chol, 412 mg sod.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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