| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Low-cal, Low-fat, Pasta, Salads |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Uncooked pasta twists |
| 2 |
c |
Broccoli florets |
| 1/2 |
c |
Light mayonnaise |
| 2 |
T |
White wine vinegar |
| 1 |
|
Garlic, minced |
| 1 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 2 |
|
Tomatoes, chopped |
| 1 |
|
Yellow bell pepper, chopped |
| 1/4 |
c |
Slice green onions |
| 2 |
T |
Chopped parsley |
| 1 |
T |
Chopped fresh basil, OR |
|
|
1 ts.dried basil leaves |
|
|
Lettuce leaves |
| 1/4 |
c |
Grated parmesan cheese |
|
|
Cherry tomatoes, optional |
|
|
Cucumber slices, optional |
INSTRUCTIONS
Cook pasta twists according to package directions. About 5 minutes
before pasta is doen, add broccoli florets and cook 5 minutes longer.
Drain well. 2. In large bowl, combine mayonnaise, vinegar, garlic,
salt and pepper; 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. 3. To serve, line platter or
individual plates with lettuce leaves; 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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