Pasta Primavera Salad

Whole wheat pasta Primavera salad

This Pasta salad is perfect whether you have a load of vegetables from your own garden or our local food market, or if you just don't feel like turning on your oven.
This Pasta salad is perfect whether you have a load of vegetables from your own garden or our local food market, or if you just don't feel like turning on your oven.

Pasta Primavera Salad

 When making a good pasta salad I use lightly steam or stir-fried vegetables of contrasting colors and textures; or if you wish, just add leftover cooked vegetables from last night's dinner. Broccoli florets, red bell peppers, cauliflower, green beans, carrots, sliced mushrooms, snow peas, yellow crookneck squash, and red, white, or green onions are all good choices. For a special touch you can stir-fry the vegetables in a little vegetable or chicken stock with a hint of white wine and serve your creation with a sprinkle of grated Sapsago cheese.

Pasta Primavera Salad

6 cups cooked vegetables, cut in small pieces

2 cups cooked whole wheat pasta, drained

Dressing Recipe

1/2 cup Sweet-Sour Vinaigrette

Piquant Dressing

1/4 cup rice vinegar

1/4 cup frozen apple-juice concentrate

2 cloves garlic, crushed

1 tablespoon lemon juice

1 teaspoon soy sauce

1 teaspoon onion powder

1/2 teaspoon basil, savory, or crushed rosemary

Dash cayenne pepper

Combine the vegetables and pasta, tossing gently. For the Piquant Dressing place the dressing ingredients in a small jar with a tight-fitting lid and shake vigorously. Toss the pasta with the dressing; chill before serving

Makes 3 nice servings and is only 180 calories per serving.

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