Three-Pepper Pasta Salad
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
I like to make this recipe during the summer when I can get the ingredients fresh from the garden. It not only tastes very good, but it's a pretty addition to any meal.
Ingredients
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1 package (12 ounces) tricolor spiral pasta
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1/3 cup olive oil
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3 tablespoons red wine vinegar
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1/4 cup minced fresh basil or 1 tablespoon dried basil
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2 tablespoons grated Parmesan cheese
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1-1/4 teaspoons salt
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1/4 teaspoon pepper
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1 small sweet red pepper, julienned
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1 small sweet yellow pepper, julienned
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1 small green pepper, julienned
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1 medium tomato, cut into thin wedges
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1 can (2-1/4 ounces) sliced ripe olives, drained
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2 tablespoons sliced green onions
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8 ounces cubed part-skim mozzarella cheese
Directions
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1.
Cook pasta according to package directions. Meanwhile, in a blender, add the oil, vinegar, basil, Parmesan cheese, salt and pepper; cover and process until blended. Drain and rinse pasta in cold water; place in a large bowl. Add the peppers, tomato, olives and onions. Drizzle with dressing; toss to coat. Stir mozzarella cheese. Serve at room temperature.
Nutrition Facts
1 serving: 425 calories, 26g fat (7g saturated fat), 23mg cholesterol, 573mg sodium, 36g carbohydrate (3g sugars, 2g fiber), 12g protein.
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