Pasta Primavera Salad

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* Exported from MasterCook *

 

Pasta Primavera Salad

 

Recipe By :Bryanna Clark Grogan & Joanne Stepaniak

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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Salad:

3/4 pound dry penne, rotelle, or fusilli pasta

2 medium carrots -- peeled and cut into thin oval slices, or 3

cups frozed sliced carrots

1/2 pound frozen, whole, small green beans

1 large onion -- chopped

1 15 oz can red or white (cannelini) kidney beans, or

chick peas -- drained

1 green bell pepper -- seeded and diced

1 red bell pepper -- seeded and diced

3 Roma tomatoes -- sliced

1 cup thinly sliced celery

2 tablespoons white wine vinegar

1 teaspoon salt

freshly ground black pepper -- to taste

Dressing:

1 12.3 oz box firm or extra-firm silken tofu

1/4 cup lemon juice

1/4 cup chopped fresh basil -- or 1 1/2 tablespoons dried

1 tablespoon white wine vinegar

1 teaspoon salt

1/2 teaspoon dry mustard powder

 

Cook the pasta in a large pot of boiling, salted water. While it cooks, prepare

the vegetables. When the pasta is almost halfcooked, add the raw carrots to the

pot of simmering pasta. When the pasta is almost tender, add the green beans

(and frozen carrot slices, if using). When the pasta 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, tomatoes, and celery. Add the 2 tablespoons vinegar, 1 teaspoon

salt, and pepper to taste. Toss well. Place the dressing ingredients in a

blender or food processor, and blend until VERY smooth. Pour it over the warm

pasta, and combine well. Cover and refrigerate until serving time. Serve at

room temperature or cold.

 

Source:

" Dairy-Free and Delicious "

Copyright:

" 2001 Brenda Davis, Bryanna Clark Grogan, Joanne Stepaniak "

 

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Per Serving (excluding unknown items): 45 Calories; trace Fat (6.1% calories

from fat); 1g Protein; 11g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol;

726mg Sodium. Exchanges: 2 Vegetable; 0 Fruit; 0 Other Carbohydrates.

 

NOTES : 6 to 8 servings. Here's a hearty, full-meal salad that's good enough to

serve company.

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