Guest guest Posted February 24, 2002 Report Share Posted February 24, 2002 * Exported from MasterCook * Quick Pasta Salad Recipe By : The Cooking Cardiologist, by Richard Collins, page 151 Serving Size : 6 Preparation Time :0:00 Categories : Pasta, Couscous, Etc. Salads, Main Dish Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound fat-free pasta -- cooked drained and cooled 2 cups assorted fresh vegetables -- chopped 1 medium green pepper -- chopped 2 tablespoons fresh parsley -- chopped 8 ounces bottled fat-free Italian dressing 2 tablespoons Dijon mustard pepper -- to taste Serving Size: 6 Cook the pasta according to package directions, drain and cool. Combine the Italian dressing, mustard and pepper, mixing well. Combine the cooled pasta with the fresh vegetables in large bowl. Pour the dressing over the pasta and vegetables, mixing well. Cover and chill thoroughly before serving. Nutritional analysis: Calories 153, Fat 0, Cholesterol 25, Carbohydrate 28, Protein 5, Sodium 360. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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