Aug. 23, 2008 at 2:05pm
This classic pasta salad is an example of a recipe that offers red, yellow, green and dark green leafy vegetable all in one dish.
DRESSING
9 tablespoon extra-virgin olive oil
3 tablespoons red wine vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
1 pound pennette (little penne), small shells or rotini pasta
1 6 1/2-ounce jar marinated artichoke hearts
1 15-ounce can water-packed artichoke hearts, drained and quartered
1 cup finely chopped red pepper (1 medium pepper)
1 cup finely chopped green pepper (1 medium pepper)
1 15-ounce can whole spears baby corn on the cob, drained
1 7-ounce can mushroom stems and pieces, drained
4 cups tiny broccoli florets
4 cups cherry tomatoes, halved
1/2 cup black olives, halved, for garnish
1 cup fresh basil leaves for garnish
Cook pasta according to package directions; rinse, drain and transfer to large salad bowl. While pasta is still warm, add marinated artichoke hearts with their marinade. Toss until pasta is well coated. Let cool to room temperature. Layer remaining vegetables over pasta. Chill.
Measure olive oil, vinegar, salt and pepper into a small bowl; mix with wire whisk or fork until well blended. Just before serving, toss with dressing. Garnish with olives and fresh basil leaves.
VARIATION: Add 2 cups diced poached chicken breast or 3/4 pound diced, smoked turkey breast for an excellent main meal salad. Makes 5 quarts.
APPROXIMATE NUTRITIONAL INFORMATION PER 1 CUP SERVING
CALORIES - 164
|
CARBOHYDRATE - 21 g
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TOTAL FAT - 7 g
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PROTEIN - 5 g
|
CHOLESTEROL - 0 mg
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SATURATED FAT - 1 g
|
SODIUM - 220 mg
|
|
DIETARY FIBER - 2 g
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Posted in Recipes by Joe
Posted in Recipes by Joe
