Email to Gwendy      

Recipe Categories: gwendy's HOME PAGEAfternoonTea APPETIZERS BBQ BEVERAGES BREAD BreadMachineBread BREAKFAST CAKESandPIES CANDY Canning CASSEROLES COOKIES Crafts CROCKPOT DESSERTS DIABETIC Dips EGGS ETHNIC FISHandSEAFOOD Frostings FRUIT Gifts GLUTENFREE Gravy Grillin Healthy Holiday JAMSandJELLIES KIDS MainDish MARINADES MEATS PASTA PASTRIES Pets PIZZA POULTRY RAW RecipeSharing RICE SALADandDRESSING SANDWICHES SAUCES SideDishes Smoothies SNACKS SOUPSandSTEWS SpreadsandSauces Stir-Fry Tappas UNUSUAL UsefulTips VEGETABLES VEGETARIAN WebSites WeightWatcher Wraps

Vegtable Pasta Salad




Source of Recipe


(wiccadwoman)


List of Ingredients




1 tsp. Dijon Mustard
2 tsp. Extra Virgin Olive Oil
1 tsp. balsamic vinegar
1 tsp. basil
1 clove garlic, minced
sea salt and pepper to taste
1 c. Whole-Wheat Penne Pasta, cooked
2 marinated artichoke hearts, chopped
2 sun-dried tomatoes, drained and sliced
1/2 c. roasted red pepper, sliced
1/2 c. broccoli, chopped
1/2 c. yellow squash, diced
2 oz. Part-Skim Mozzarella, cubed

Recipe



In medium bowl, whisk together mustard, oil, vinegar, basil, garlic, salt and pepper. Add pasta, vegetables and cheese. Toss to coat evenly. Refrigerate for at least 1-2 hours to allow flavors to marry.