Cold Pasta Salad Vinaigrette

Recipe Ingredients

1/2 lb	227g / 8oz	Pasta (medium shells, rotini, fusili...)
2 cups	292g / 10oz	Broccoli, flowers and stems - (to 3 cups) - sliced
		( or broccoli and cauliflower combination)
1/2 cup	55g / 1.9oz	Sliced celery
1 cup	237ml	Sliced mushrooms
1/2 cup	55g / 1.9oz	Matchstick-cut carrots
1 cup	62g / 2.2oz	Coarsely-sliced onions
1 cup	237ml	Sliced green peppers - sliced
1/2 cup	118ml	Peeled, seeded, sliced cucumbers
1/2 cup	31g / 1.1oz	Seeded, sliced tomatoes
1/2 cup	118ml	Chickpeas - cooked
1/4 cup	59ml	Greek olives
3 tablespoons	45ml	Oil - (to 4 tbsp)
3 tablespoons	45ml	Balsamic or red wine vinegar - (to 4 tbsp)
		Salt - to taste
		Freshly-ground black pepper - to taste
		Herbs - (basil or oregano) - to taste

Recipe Instructions

Cook pasta, toss with 1 teaspoon vegetable oil. In a steamer, steam broccoli, celery,mushrooms, carrots, onions, and peppers for 3 to 5 minutes until tender-crisp. (Steam the vegetables separately for more control over the "crunch.") Toss all ingredients together gently; add salt and pepper to taste. Herbs that go well are basil and oregano. Refrigerate 1 hour and serve. Serving size is 1 cup.

Content per Serving:

total fat .. 4.4 g cholesterol .. 0 mg calories .. 118

saturated fat .. 0.3 g carbohydrate .. 18 g protein .. 4 g

Source:
THE JOHN HOPKINS COMPLETE GUIDE FOR PREVENTING AND REVERSING HEART DISEASE by Peter O. Kwiterovich, Jr., M.D. - Recipe contributed by Judith Katz

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