pasta - Pasta Primavera Salad

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* Exported from MasterCook *

 

Pasta Primavera Salad

 

Recipe By :Soyfoods Cooking for a Positive Menopause - Bryanna Clark Grogan

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Salad:

3/4 pound uncooked rotelle or fusilli (corkscrew

pasta)

2 medium carrots -- peeled and cut into thin oval slices

OR

3 cups frozen sliced carrots

1/2 pound frozen whole small green beans

1 large onion -- chopped

1 15 oz can white kidney (cannellini) beans or chick

peas -- drained

1 green bell pepper -- seeded and diced

1 red bell pepper -- seeded and diced

1 cup thinly sliced celery

2 tablespoons white wine vinegar

1 teaspoon salt

freshly ground black pepper, to taste

Dressing:

1 12.3 oz package firm or extra-firm silken tofu

1/4 cup lemon juice

1/4 cup chopped fresh basil

OR

1 1/2 tablespoons dried basil

1 tablespoon white wine vinegar

1 teaspoon salt

1/2 teaspoon dry mustard

 

Cook the pasta according to package directions. When the pasta is almost

half-cooked, add the raw carrots,, if using, to the pot. When the pasta is

almost tender, add the green beans and frozen carrot slices, if using. When the

pasts is just tender but still chewy, drain it, with the carrots and green

beans, in a colander.

 

Place the drained pasta and vegetables in a large serving bowl with the onion,

beans, peppers, and celery. Add the remaining salad ingredients, and toss well.

 

Place the dressing ingredients in a blender or food processor, and process until

very smooth. Pour the dressing over the warm pasta and combine well. Cover and

refrigerate until serving time. Serve cold or at room temperature.

 

Description:

" Here's a hearty full-meal salad that's good enough to serve to

company. If you're allergic to wheat, use rice pasta instead "

 

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Per Serving (excluding unknown items): 35 Calories; trace Fat (5.1% calories

from fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 721mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 0

Other Carbohydrates.

 

NOTES : Serves 6 to 8

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0