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A Twist on Pasta Salad
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1-1/4 cups uncooked tricolor spiral pasta
1/4 cup reduced-sodium chicken broth or vegetable broth
3 tablespoons red wine vinegar or cider vinegar
1 tablespoon canola oil
1 garlic clove, minced
1 teaspoon sugar
1 teaspoon dried basil
1/2 teaspoon salt
2 cups broccoli florets
1 cup halved cherry tomatoes
1 large sweet red pepper, julienned
1/4 cup grated Parmesan cheese
Cook pasta according to package directions; rinse under cold water. Drain. In a
large bowl, whisk together the broth, vinegar, oil, garlic, sugar, basil and
salt. Add pasta, broccoli, tomatoes, pepper and Parmesan and toss to coat.
Yield: 8 servings.
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Printed from tasteofhome.com Jul 20, 2008Copyright Reiman Media Group, Inc © 2008 |