italian pasta salad
Low in fat and calories, this Italian-style dish makes a great healthy pasta salad alternative. Made with snap peas, sweet pepper, fresh basil, and olives, this side offers fresh flavors in every forkful. Just came across this and I'm saving it here. From: Better Homes & Garden.
prep time
25 Min
cook time
method
Stove Top
yield
4-6 (prep time includes cooking the pasta)
Ingredients
- 4 ounces dried whole wheat rotini, penne, or bow tie pasta (about 1 1/2 cups)
- 1 cup fresh sugar snap peas (4 ounces), trimmed
- 1/2 cup chopped red sweet pepper
- 1/4 cup shredded fresh basil*
- - pitted kalamata or nioise olives, quartered. to taste
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 1 dash black pepper
How To Make italian pasta salad
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Step 1Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse with cold water; drain again.
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Step 2In a large bowl combine pasta mixture, sweet pepper, basil, and olives. Set aside.
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Step 3For dressing, in a screw-top jar combine red wine vinegar, oil, garlic, salt, and black pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to coat.
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Step 4*Note: To shred (chiffonade) fresh basil, stack several leaves and roll up the leaves. Starting at one end, use a sharp knife to cut crosswise into thin slices.
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