PASTA--Rotini-Vegetable Salad with Pesto Dressing

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* Exported from MasterCook *

 

Rotini-Vegetable Salad with Pesto Dressing

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : June '97 Pasta

Salads

 

Amount Measure Ingredient -- Preparation Method

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1 large garlic clove -- peeled

1 cup packed basil leaves

2 tablespoons grated fresh Parmesan cheese

1/4 teaspoon salt

1/4 teaspoon pepper

2 tablespoons water

2 tablespoons olive oil

3 cups cooked rotini (about 2 cups uncooked

corkscrew pasta)

1 1/2 cups diced zucchini

1 1/2 cups halved cherry tomatoes

1 (15-ounce) can cannellini beans or other white beans -- rinsed and

drained

 

Drop garlic through food chute with food processor on; process until minced. Add

basil, cheese, salt, and pepper; process until finely minced. With food

processor on, slowly pour water and oil through food chute; process until

well-blended.

 

Combine rotini, zucchini, tomatoes, and beans in a large bowl; toss well. Add

pesto mixture, tossing gently to coat.

 

Serving Size: 1 3/4 cups

 

Source:

" Cooking Light, June 1997, p.105 "

Copyright:

" © Cooking Light "

 

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Per serving: 366 Calories (kcal); 9g Total Fat; (21% calories from fat); 15g

Protein; 58g Carbohydrate; 2mg Cholesterol; 193mg Sodium

Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 2154 0 0 0 0 0 2836 5663 2557 27197