A Twist on Pasta Salad Recipe

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"I lightened up this recipe i found on the back of a pasta box many years ago," writes Pat Morris, Marlton, New Jersey. "it's become a staple at our home and for family gatherings."
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 1-1/4 cups uncooked tricolor spiral pasta
  • 1/4 cup reduced-sodium chicken broth or vegetable broth
  • 3 tablespoons red wine 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

Nutritional Facts

3/4 cup: 104 calories, 3g fat (1g saturated fat), 2mg cholesterol, 221mg sodium, 16g carbohydrate (0 sugars, 2g fiber), 4g protein. Diabetic Exchanges: 1 vegetable, 1/2 starch, 1/2 fat.


  1. 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.
Originally published as A Twist On Pasta Salad in Light & Tasty February/March 2004, p46

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dktorts User ID: 2889877 77228
Reviewed Jul. 24, 2013

"Not much flavor & I doubled the dressing."

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