Herbed Pasta Salad by Linda Larsen
You can add more herbs to this salad, especially if you have fresh on hand. Chopped fresh parsley, chives, and tarragon will repeat the flavors in the homemade dressing.
Serves 6
Calories: 385.94
Fat: 6.39 grams
Saturated Fat: 1.79 grams
Cholesterol: 14.39 mg
Sodium: 620.93 mg
1 cup cooked broccoli florets
1 cup cooked cauliflower florets
½ cup thinly sliced carrots
1 red bell pepper, chopped
1 (4-ounce) jar marinated artichoke hearts, drained
⅓ cup sliced black olives
2 tomatoes, chopped
4 green onions, sliced
1 (12-ounce) package rotelle pasta
¾ cup Buttermilk Dressing (page 272)
Bring a large pot of water to a boil. In serving bowl, combine broccoli, cauliflower, carrots, bell pepper, artichoke hearts, olives, tomatoes, and green onions; toss gently to mix.
Cook pasta according to package directions until al dente; drain well. Add to salad along with salad dressing and stir gently to coat. Cover and chill for 2 to 3 hours before serving.
