Pasta Salad Primavera
Yield
4 servingsPrep
10 minCook
20 minReady
30 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
garlic
minced |
|
| 2 | cups |
broccoli florets
|
|
| ½ | cup |
sweet red bell peppers
sliced |
|
| ½ | cup |
carrots
shaved |
|
| 1 | each |
tomatoes
chopped |
|
| ½ | pound |
pasta
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
garlic
minced |
|
| 473 | ml |
broccoli florets
|
|
| 118 | ml |
sweet red bell peppers
sliced |
|
| 118 | ml |
carrots
shaved |
|
| 1 | each |
tomatoes
chopped |
|
| 226.8 | g |
pasta
|
|
Directions
Spray large skillet with vegetable cooking spray, according to directions.
Sauté garlic.
Add broccoli, red pepper, carrot, tomato and basil;stir to heat through.
Add sautéed vegetables to cooked macaroni and toss well.
Pour on olive oil and vinegar.
Season with salt and pepper; toss well.
Serve warm or cold.
