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Primavera Pasta Salad

Categories: Low-fat, Vegetarian
Type: Salads

Fresh snow peas and fresh asparagus spears make this a salad with a nice crunch!

Serves: 8 servings


  • 8 ounces rotini or wagon wheel pasta (about 3 cups)
  • 2 cups fresh broccoli florets, fresh snow peas, or fresh asparagus spears, cut into 1-inch pieces
  • 1 cup sliced carrots
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup matchstick-sized pieces red bell pepper
  • 1/3 cup thinly sliced scallions
  • 1/2 cup bottled nonfat or reduced-fat Italian salad dressing
  • 1/4 cup grated nonfat or regular Parmesan cheese
  • 1/2 teaspoon dried Italian seasoning

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  1. Cook the pasta al dente according to package directions. About 2 minutes before the pasta is done, add the broccoli, snow peas, or asparagus; carrots; and mushrooms. Cook until the pasta is al dente and the vegetables are crisp-tender. Drain well, rinse with cold water, and drain again.
  2. Place the pasta mixture in a large bowl. Add the red pepper and scallions, and toss to mix well. Add the dressing, Parmesan, and Italian seasoning, and toss to mix well.
  3. Cover the salad, and chill for at least 2 hours before serving. Add a little more dressing just before serving if the salad seems too dry.

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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