PASTA --Santa Barbara Pasta Salad

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* Exported from MasterCook *

 

Santa Barbara Pasta Salad

 

Recipe By :

Serving Size : 10 Preparation Time :0:00

Categories : Pasta Salads

Sept '97

 

Amount Measure Ingredient -- Preparation Method

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1 (16-ounce) package frozen baby lima beans

3 cups cooked orecchiette (about 1 3/4 cups

uncooked " little ears " pasta)

1 1/2 cups diced red bell pepper

1 cup finely chopped onion

1 cup chopped tomatillos (about 4 large)

1 cup fresh corn kernels (about 3 ears)

1/3 cup minced fresh cilantro

2 tablespoons white wine vinegar

2 tablespoons extra-virgin olive oil

3/4 teaspoon salt

1 (4.5-ounce) can chopped green chiles

 

Cook beans in boiling water 18 minutes or until beans are tender. Drain well.

Combine beans and remaining ingredients in a large bowl. Serve at room

temperature or chilled.

 

Serving Size: 1 cup

 

Source:

" Cooking Light, September 1997, p.96 "

Copyright:

" © Cooking Light "

 

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Per serving: 177 Calories (kcal); 4g Total Fat; (17% calories from fat); 7g

Protein; 31g Carbohydrate; 0mg Cholesterol; 188mg Sodium

Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : This salad can be stored in the refrigerator for up to a week.

Nutr. Assoc. : 0 2836 0 0 1500 3209 0 0 0 0 20197