| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Italian |
Pasta/rice, Vegetable |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Olive oil |
| 1/4 |
c |
White vinegar |
| 2 |
t |
Granulated sugar |
| 1 |
t |
Basil |
| 1 |
t |
Oregano |
| 1/4 |
t |
Black pepper |
| 2 |
c |
Rotini pasta, uncooked |
| 1 1/2 |
c |
Frozen broccoli cuts, thawed |
| 8 |
oz |
Fat-free mozzarella cheese |
|
|
shredded |
| 1/2 |
c |
Onions, chopped |
| 1/2 |
c |
Bell peppers, chopped |
INSTRUCTIONS
To prepare dressing, combine oil, vinegar, sugar, basil, oregano, and
black pepper in a tight-fitting jar with lid. Shake well and set
aside. Cook rotini according to package directions. Rinse with cold
water and drain. To prepare salad, combine rotini, broccoli cuts,
cheese, onions, and bell peppers in a mixing bowl. Mix well. Gently
stir dressing into salad. Cover and refrigerate two hours. Per
serving: 195 Calories; 7g Fat (33% calories from fat); 12g Protein;
20g Carbohydrate; 5mg Cholesterol; 229mg Sodium Recipe by: Land O
Lakes Collector Series, Pasta! Posted to MC-Recipe Digest V1 #612 by
matejka@bga.com (Anita A. Matejka) on May 14, 1997
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