Summer Pasta Salad (8 PTS)

Recipe Ingredients

12 oz	340g	Roasted red peppers
2 1/2 tablespoons	37ml	Red wine vinegar
1 1/2 teaspoons	7.5ml	Dried rosemary
1/2 cup	118ml	Olive oil
3		Zucchini - sliced
3		Yellow summer squash - sliced
3		Red onions - sliced
1 lb	454g / 16oz	Penne pasta

Recipe Instructions

Selection & Storage:

Summer squash is best when young and tender. Look for unblemished squash.

Store unwashed in a plastic bag in the refrigerator up to 4 days.

Preparation:

Do not peel skins. Scrub gently with a soft brush to remove dirt. Trim

both ends. Don't overcook.

1. In a blender, puree drained red peppers with vinegar, rosemary, and

salt and pepper to taste. Gradually add oil in stead stream.

2. On oiled hot rack of grill or fish screen, grill zucchini, squash and

onions for 10 minutes. Turn once. Cut slices into strips.

3. Boil penne pasta according to directions.

4. Toss all together with dressing.

Per serving: 379 cals; 9.4g protein; 53.5g total carb; 0mg chol; 4.8g

fiber; 9mg sodium; 14.8g total fat (34.6% cals from fat).

MC Formatted & WW Pointed by Mary [[email protected]]10/24/00

Source:
Mr. Paul Newman's, Newman's Own Cookbook

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