| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Vegetarian |
Vegtime2 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Uncooked rotelle; (wagon wheels), small |
|
|
Pasta shells or tiny tubes |
| 2 |
c |
Small broccoli florets |
| 1 |
lg |
Carrot; peeled and sliced |
| 1/2 |
c |
Pitted black olives; halved |
| 1/2 |
c |
Cooked corn kernels or cut baby corn |
| 1/3 |
c |
Natural low-fat ranch or Italian dressing; as needed |
|
|
Up to 1/2 cup |
|
|
Salt and freshly ground black pepper; to taste |
INSTRUCTIONS
6 SERVINGS LACTO
Using small pasta (rotelle, or "wagon wheels," or small shells appeal to
kids) makes this pasta salad easy to pack into small containers or shallow
thermoses. Feel free to substitute other vegetables-such as green peas. I
like to make this dish the evening before I plan to send it for lunch. We
eat some for dinner and save enough to pack for the next day. If you make
this ahead, taste and then add more dressing, if needed, before packing
into containers.
Cook pasta in plenty of rapidly boiling water, according to package
directions. Just as pasta becomes al dente (about 6 minutes), add broccoli
and carrot to pasta and cook 1 to 2 minutes, just until broccoli turns
bright green.
Drain and rinse under cold running water until mixture cools. Drain well
and combine in medium bowl with olives, corn and dressing. Season to taste
with salt and pepper.
PER SERVING: 168 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0
CHOL.; 343MG SOD.; 3G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 50
Converted by MM_Buster v2.0l.
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