Pasta Salad with Crunchy Vegetables
Any fresh vegetables that are typically eaten raw would be delicious in this flavorful salad; you could add mushrooms, other bell peppers, or zucchini.
INGREDIENTS
- ½ cup low-fat mayonnaise
- ⅓ cup olive oil
- ¼ cup white-wine vinegar
- 2 cloves garlic, minced
- 1 teaspoon chopped fresh oregano
- ¼ cup chopped flat-leaf parsley
- ⅛ teaspoon pepper
- 2 red bell peppers, chopped
- 4 stalks celery, chopped
- 1 yellow summer squash, chopped
- 1 pint grape tomatoes
- 1 (16-ounce) package whole-grain rotini pasta
Bring a large pot of water to a boil.
In large bowl, combine mayonnaise, olive oil, vinegar, garlic, oregano, parsley, and pepper and mix well with wire whisk to blend.
Stir in bell peppers, celery, squash, and tomatoes, and mix well.
Cook pasta according to package directions until al dente. Drain and immediately add to salad in bowl. Stir gently to coat pasta with dressing.
Cover and refrigerate for 4 hours before serving.
Serves 8
Calories: 362.47
Fat: 15.12 grams
Saturated fat: 2.21 grams
Dietary fiber: 1.80 grams
Sodium: 131.65 mg
Cholesterol: 0.0 mg
Whole-Grain Pasta
If you're avoiding simple carbohydrates, whole-grain pastas are a wonderful way to start eating pasta again. These pastas are readily available in the local grocery store. They have a stronger flavor than plain pastas, so you may want to mix the two kinds half-and-half at first to introduce whole grain pasta to your family.
