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    Springtime Pasta Salad -- e-w


    Source of Recipe


    Recipe du Jour – e-mail
    Springtime Pasta Salad
    Yield: 6 servings.


    12 ounces Spaghetti, Linguine – or - Thin Spaghetti -- uncooked
    1 tablespoon vegetable oil
    8 ounces broccoli florets
    8 ounces asparagus -- cut in 1-inch pieces
    4 scallions, cut in 1-inch pieces – OR – 4 spring onions, cut in 1-inch slices
    2 cloves garlic -- finely chopped
    1 10-ounce package frozen peas -- thawed and drained
    1 green or red bell pepper -- coarsely chopped
    8 ounces mushrooms -- sliced
    1/4 cup minced fresh parsley

    DRESSING
    3 tablespoons red wine vinegar
    3 tablespoons fresh lemon juice
    1 tablespoon Dijon mustard
    1/2 teaspoon basil
    1/2 teaspoon oregano
    1/2 teaspoon thyme
    1/8 teaspoon cayenne pepper
    Freshly ground black pepper -- to taste
    2 tablespoons vegetable oil


    Prepare pasta according to package directions; drain.

    In a large pot, cook broccoli and asparagus in boiling water until crisp yet tender, about 4 minutes. Drain and add to pasta. Add scallions, garlic, peas, bell pepper, mushrooms and parsley to pasta.

    In a small bowl, whisk together first seven dressing ingredients. Slowly whisk in the oil until dressing is well blended.

    Pour dressing over pasta mixture and toss gently until well mixed.

    1/6 of recipe equals: 349 Calories; 8g Fat; 13g Protein; 57g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol; 104mg Sodium. +++EXC: 3 1/2 Grain(Starch); 1- 1/2 Vegetable; 1-1/2 Fat; +++WWP:6
 

 

 

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