lowfat broccoli and basil pasta salad

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Broccoli and Basil Pasta Salad

 

Recipe By :McLeod Health

Serving Size : 4 Preparation Time :0:00

Categories : Salads

 

Amount Measure Ingredient -- Preparation Method

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

8 ounces Rotini or Penne pasta

2 1/2 cups fresh broccoli florets

1 cup diagonally sliced carrots (1 large)

1/2 cup match stick sized pieces of red bell pepper (1/2 medium

pepper)

DRESSING:

1/2 cup non-fat or reduced-fat mayonnaise

1 cup fat-free sour cream

1/4 cup fresh orange juice

1 tablespoon mustard

1 tablespoon finely chopped fresh basil -- (or 1 teaspoon dried)

1/4 teaspoon ground pepper

 

Cook the pasta until barely as dente according to package directions. Add

broccoli and carrots and cook for 30 to 60 seconds, or until the broccoli turns

bright green and is crisp and tender. Drain the pasta and vegetables, rinse with

cold water and drain again. Transfer the mixture to a large bowl, toss in the

red pepper.

 

In a small bowl, combine the dressing ingredients and stir to mix. Pour the

dressing over the pasta and vegetables and toss gently to mix well. Cover the

salad and chill for at least 2 hours or overnight before serving.

 

Serves from 4 to 12 as entree or appetizer.

 

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Per Serving (excluding unknown items): 314 Calories; 1g Fat (3.7% calories from

fat); 14g Protein; 63g Carbohydrate; 4g Dietary Fiber; 6mg Cholesterol; 497mg

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

Fat; 1 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 4785 0 497 20088 0 25021 0 0 0 0 0

 

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