 Serves 8 Serving Size: ¾ cup
Ingredients
1 box whole wheat pasta (rotini)
1 jar roasted red peppers
1 ½ cups broccoli florets (raw or steamed)
½ cup feta cheese (basil and sun dried tomato flavor)
1 tablespoon olive oil
8 oz. Maple Grove Farms Fat-Free Balsamic Vinaigrette
¼ cup fresh basil (chopped)
Directions
1. Cook pasta according to directions on box
2. Slice peppers into strips.
3. Cut broccoli into florets (steam if desired).
4. If steaming broccoli, only cook for a couple of minutes, then submerge in ice water to stop the cooking process. You do not want to overcook the broccoli.
5. Add feta cheese.
6. Toss in olive oil.
7. Add fresh basil. (Stack leaves, roll up, and then slice for a nice look.)
8. Add fat-free balsamic vinaigrette to coat pasta and vegetables.
9. Allow to marinate for at least 2 hours.
Nutrition Facts
Calories: 180 Fat: 6 grams Saturated Fat: 2 grams Carbohydrates: 33 grams Fiber: 5 grams Sodium: 270 mg
Pasta Salad Tips
Pasta salad can be a healthy dish if the right ingredients are used.
- Whole wheat pasta adds fiber.
- Colorful vegetables will increase fiber, vitamin, mineral and photo nutrient content. Non-starchy vegetables will add minimal calories.
- Beans, peas and corn will add fiber. Although they do have more calories than non-starchy vegetables.
- Use cheeses, nuts, oils and full-fat salad dressing sparingly. Experiment to see what is the least amount needed without sacrificing flavor.
- Enhance the flavor by adding fresh herbs like basil or parsley.
- A similar pasta salad recipe using full-fat dressing has 400 to 500 calories per ¾ cup serving size.
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