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Colorful Linguine Salad

 Colorful Linguine Salad
"For a long time, my family has been trying to cut down on high-fat foods," relates Lee Ann Berijan of Blaine, Minnesota. "I've tried to use my creativity and my family's love of pasta to provide tasty meals. This light satisfying dish is great after a day in the summer sun."
4 ServingsPrep: 15 min. + chilling

Ingredients

  • 1 medium zucchini, thinly sliced
  • 1/2 cup julienned carrots
  • 1/2 cup fresh or frozen pea pods
  • 3 cups cooked linguine
  • 3/4 cup julienned sweet red pepper
  • DRESSING:
  • 3 tablespoons white wine vinegar
  • 2 tablespoons olive oil
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • 1 teaspoon sugar
  • 1 teaspoon dried thyme, optional
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper

Directions

  • Place zucchini and carrots in a steamer basket; place in a saucepan
  • over 1 in. of water. Bring to a boil; cover and steam for 2-3
  • minutes. Add pea pods; steam for 1 minute. Transfer vegetables to a
  • large bowl; add linguine and red pepper.
  • In a small bowl, whisk together the dressing ingredients. Pour over
  • linguine mixture and toss to coat. Cover and refrigerate for 1 hour
  • or until serving. Yield: 4 servings.

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Colorful Linguine Salad (continued)

Nutritional Facts: One serving (1-1/2 cups) equals 252 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 466 mg sodium, 39 g carbohydrate, 4 g fiber, 7 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat, 1 vegetable.