| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Italian |
|
1 |
Servings |
INGREDIENTS
| 1 |
pk |
(8 oz) of spaghetti; cooked and rinsed in cold water |
| 1 |
|
Cucumber; diced |
| 1 |
|
Tomatoes; diced, (up to 2) |
| 2 |
|
Carrots; sliced, (peeled if you like) |
|
|
Broccoli flowerets |
|
|
Any other raw or blanched vegetable of your choosing |
INSTRUCTIONS
Here's quick pasta salad recipe-formerly made with regular Kraft Zesty
Italian Dressing, but I would substitute your favorite fat-free or low fat
dressing. We like Ken's Lite Caesar.
Mix spaghetti and veggies, and pour on dressing. Chill for an hour or two,
and serve with fresh ground pepper and a sprinkle of parmesan(optional).
This keeps well for several days, and is great pot luck or picnic fare. We
always take a big container of it on camping trips for a quick no-cook
meal.
Posted to EAT-LF Digest by jneger@juno.com (Nicki A Eger) on Aug 10, 1998,
converted by MM_Buster v2.0l.
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