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Italian Pasta Salad

Categories: Entertaining, Low-fat, Make ahead, Showers, Vegetarian
Type: Salads

This is a basic pasta salad that can be varied in many ways.

Serves: 8 servings


  • 8 ounces rotini pasta (about 3 cups) or penne pasta (about 2 2/3 cups)
  • 1 medium tomato, chopped
  • 1/4 cup sliced scallions
  • 1/4 cup sliced black olives
  • 1/3 cup bottled nonfat or reduced-fat Italian salad dressing
  • 1/4 cup grated nonfat or regular Parmesan cheese

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  1. Cook the pasta al dente according to package directions. Drain, rinse with cold water, and drain again.
  2. Place the pasta in a large bowl. Add the tomato, scallions, and olives, and toss to mix well. Add the Italian dressing and cheese, and toss to mix well.
  3. Cover the salad, and chill for at least 2 hours or overnight before serving. Toss in a little more dressing just before serving if the salad seems too dry.
  • For variety, add any of the following ingredients: 1/2 cup chopped seeded cucumber and 1/2 cup chopped red bell pepper; 1 cup lightly steamed broccoli florets; 12 ounces cooked shrimp; 1 cup chopped artichoke hearts; 1/2 cup zucchini cut into matchstick-sized pieces and 1/2 cup grated carrot; or 1 cup cooked or canned kidney beans, chickpeas, or white beans

excerpted from:

Excerpted from The Best-Kept Secrets of Healthy Cooking by Sandra Woodruff, R.D. Copyright � 2000 by Sandra Woodruff.

To order this book go to www.penguin.com. Get a 15% discount with the coupon code FENPARENT.

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