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Fresh Green Pasta Salad

 

Fresh Green Pasta Salad recipe
80

Yield

6

servings

Prep

15

min

Cook

15

min

Ready

30

min

Low Cholesterol, Trans-fat Free, Low Carb
 

Ingredients

½ pound pasta, spinach spaghetti
*
½ cup mayonnaise
1 clove garlic
minced
2 tablespoons rice vinegar
1 teaspoon curry powder
5 asparagus
*
2 medium zucchini
¼ pound snow pea pods
¼ pound mushrooms
sliced 1/4" thick
1 pint cherry tomatoes
halved
*
¼ cup parsley leaves
minced
¼ cup basil
minced
*

Directions

Break the spaghetti strands into thirds. Cook the spaghetti in a large quantity of boiling water until tender (about 8 min). Drain and set aside.

Whisk together in a small bowl the mayonnaise, garlic, vinegar, and curry powder. Add this to the cooked spaghetti and gently mix.

Scrape the asparagus and cut each spear on the diagonal into 1" pieces. Steam these pieces into a small amount of boiling water 5 min. Drain and stir into the spaghetti.

Cut the zucchini in half lengthwise. Slice each half crosswise into ¼ inch pieces. Stir these into the spaghetti.

Cut the snow peas on the diagonal into ¾ inch slices. Stir these into the spaghetti. Stir in the mushrooms and tomatoes.

Combine the parsley and basil. Shower the salad with the combined herbs but do not toss. Salad can be served now or covered and refrigerated.

Note:

If chilled, let it return nearly to room temperature for best flavor.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 131g (4.6 oz)
Amount per Serving
Calories 10161% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 149mg 6%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 6%
Sugars g
Protein 4g
Vitamin A 12% Vitamin C 44%
Calcium 3% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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