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It's always fun to incorporate the vegetables we grow in our garden into different dishes. This salad not only gives me the opportunity to use our vegetables, it looks and tastes great.
This recipe is:
Quick
Nutritional Analysis: 1 cup equals 252 calories, 17 g fat (3 g saturated fat), 17 mg cholesterol, 276 mg sodium, 19 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Vegetable Pasta Salad in Country Extra March 2001, p49
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