Whole-Wheat Pasta/Cheese Salad Recipe

Whole-Wheat Pasta/Cheese Salad Recipe
Whole-Wheat Pasta/Cheese Salad Recipe photo by Taste of Home
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Whole-Wheat Pasta/Cheese Salad Recipe

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This dish is perfect for those times when you're in the mood for "something different". Serve it as a salad or as a main course.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • SOY/GINGER DRESSING:
  • 3 tablespoons soy sauce
  • 3 tablespoons apple cider vinegar
  • 3/4 teaspoon ground ginger
  • 1 large clove garlic, minced
  • 2 dashes Tabasco sauce
  • 1/3 cup vegetable oil
  • 2 tablespoons minced green onions
  • SALAD:
  • 8 ounces whole-wheat macaroni or spirals
  • 2 cups small broccoli florets, cooked tender-crisp, drained
  • 1 large red bell pepper, cut in thin strips
  • 8 ounces part-skim mozzarella cheese, cut in 1-1/2-inch x 1/4-inch strips

Directions

In a large salad bowl, mix soy sauce, vinegar, ginger, garlic and Tabasco until well-blended. Beat in oil and onions; set aside. Cook pasta in boiling water 3 to 7 minutes; drain. In large bowl, combine pasta, prepared vegetables, cheese and dressing; toss. Serve immediately; chill leftovers. Yield: 4 servings.
Originally published as Whole-Wheat Pasta/Cheese Salad in Country Extra July 1990, p47

Nutritional Facts

1 each: 565 calories, 30g fat (9g saturated fat), 31mg cholesterol, 1002mg sodium, 50g carbohydrate (5g sugars, 5g fiber), 26g protein.

  • SOY/GINGER DRESSING:
  • 3 tablespoons soy sauce
  • 3 tablespoons apple cider vinegar
  • 3/4 teaspoon ground ginger
  • 1 large clove garlic, minced
  • 2 dashes Tabasco sauce
  • 1/3 cup vegetable oil
  • 2 tablespoons minced green onions
  • SALAD:
  • 8 ounces whole-wheat macaroni or spirals
  • 2 cups small broccoli florets, cooked tender-crisp, drained
  • 1 large red bell pepper, cut in thin strips
  • 8 ounces part-skim mozzarella cheese, cut in 1-1/2-inch x 1/4-inch strips
  1. In a large salad bowl, mix soy sauce, vinegar, ginger, garlic and Tabasco until well-blended. Beat in oil and onions; set aside. Cook pasta in boiling water 3 to 7 minutes; drain. In large bowl, combine pasta, prepared vegetables, cheese and dressing; toss. Serve immediately; chill leftovers. Yield: 4 servings.
Originally published as Whole-Wheat Pasta/Cheese Salad in Country Extra July 1990, p47

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