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Cold Pasta Salad Vinaigrette

Type: Low Fat
Courses: Salads
Serves: 12 people

Recipe Ingredients

1/2 lb 227g / 8ozPasta (medium shells, rotini, fusili...)
2 cups 292g / 10ozBroccoli, flowers and stems - (to 3 cups) - sliced
  ( or broccoli and cauliflower combination)
1/2 cup 55g / 1.9ozSliced celery
1 cup 237mlSliced mushrooms
1/2 cup 55g / 1.9ozMatchstick-cut carrots
1 cup 62g / 2.2ozCoarsely-sliced onions
1 cup 237mlSliced green peppers - sliced
1/2 cup 118mlPeeled, seeded, sliced cucumbers
1/2 cup 31g / 1.1ozSeeded, sliced tomatoes
1/2 cup 118mlChickpeas - cooked
1/4 cup 59mlGreek olives
3 tablespoons 45mlOil - (to 4 tbsp)
3 tablespoons 45mlBalsamic 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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