Pasta Verde Salad

[Guest guest]

Pasta Verde Salad

 

6 servings

 

This classic pasta salad takes advantage of late

summer tomatoes, asparagus and fresh herbs. You can

use other pasta shapes, but make sure that it will be

one that holds the dressing well–a short pasta with

grooves or ridges is ideal. The salad is served cold,

but you could also toss the dressing over the pasta

and vegetables while they are hot, much in the same

way a pesto is utilized.

 

2 cups small broccoli florets

2 cups cut asparagus (1-inch pieces)

1 cup diagonally sliced carrots ( 1/2-inch pieces)

1/2 cup diced onion

2 cups dried medium pasta shells (5 oz.)

3/4 cup " Super " Green Dressing (August '00/p. 49)

1 large tomato, quartered, seeded and cut lengthwise

into thin strips

Bring large pot of lightly salted water to a boil.

Fill large bowl with ice water. Add broccoli,

asparagus, carrots and onion to boiling water and cook

until just tender, about 3 minutes. With slotted

spoon, plunge vegetables into ice water, drain well

and set aside. Keep water at a boil.

 

Add pasta to boiling water; stir to prevent sticking.

Cook until just tender, about 8 minutes. Drain, rinse

under cold running water and drain well.

 

In large serving bowl, combine cooked vegetables and

pasta. Add dressing and toss to coat. Add tomato

strips and toss again.

 

PER serving: 134 CAL; 4 G PROT; 6 G TOTAL FAT (0 SAT.

FAT); 15 G CARB.; 0 MG CHOL; 25 MG SOD.; 3 G FIBER

 

 

 

 

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