Whole Wheat Vegetable Pasta Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3/4 cup sliced carrots
1 1/2 cups fresh broccoli flowerets
1 (14 oz. can) artichoke hearts,drained and quartered
3 cups cooked whole wheat fusilli (corkscrew pasta) cooked without salt or fat)
Parmesan-Garlic Dressing
1/2 cup plain lowfat yogurt
1/4 cup red wine vinegar
2 Tbl. grated Parmesan cheese
2 Tbl. reduced calorie mayonnaise
1/4 tsp. garlic powder
1/4 tsp.pepper
3/4 tsp.salt
1 1/4 cups cherry tomatoes
8 lettuce leaves
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Directions: |
Directions:Place carrots in vegetable steamer over boiling water. Cover and steam 3 minutes. Add broccoli;cover and steam an additional 5 minutes or until crisp-tender. Combine carrot mixture,artichoke hearts,fusilli and Parmesan-Garlic Dressing in a large bowl.
Toss gently to coat. Chill at least one hour.
Parmesan-Garlic Dressing;
Combine all ingredients in container of electric blender;cover and process at low speed until smooth. Yield 1 cup. (13 calories per tablespoon).
To serve;
Add cherry tomatoes,toss gently. Serve on lettuce-lined plates. Yield 8 servings. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:20 min plus pasta cooking time |
Personal
Notes: |
Personal
Notes: We must have started to get a little health conscious around August 1988(when this recipe is dated). It has Faye's initial on it. The whole wheat pasta and low fat yogurt and reduced calorie mayonnaise all were an attempt to offset the damage from the decadent dessert, I am sure.
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