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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