Broccoli Pasta Salad
2 cups uncooked pasta shapes (rotelle, rotini, shells, etc.) 2 1/2 cups broccoli florets 1 1 /2 cups sliced carrots 1/4 cup finely chopped red onion 1/4 cup frozen corn kernels, thawed and drained 1 Tbs. olive oil 1 Tbs. finely chopped fresh basil leaves 3 cloves garlic, minced 1 tsp. red wine vinegar Salt and pepper to taste Prepare pasta according to package directions. Rinse with hot water and drain. Meanwhile, steam broccoli and carrots separately until crisp-tender. Place in a large mixing bowl or salad bowl. Add onion and corn. In a 1-cup measure, combine oil, basil, garlic, vinegar, salt and pepper to taste. Add to broccoli mixture. Mix well. Add hot pasta and toss to coat. Serve warm. Makes 4 servings. Per Serving: 273 Cal.; 8g Prot.; 5g Fat; 50g Carb.; 0 Chol.; 330mg Sod.; 7g Fiber. |
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