Garden-Fresh Pasta Salad
his Garden-Fresh Pasta Salad recipe uses fresh but common ingredients, and total ease in making it. Plus, I just cannot get enough cherry tomatoes right now!
Servings: 6
Calories: 347kcal
Ingredients
- 8 cups whole wheat farfalle bow-tie pasta, uncooked
- 2 cups broccoli florets
- 1 red onion chopped
- 1 red pepper chopped
- 2 cups halved cherry tomatoes
- 1 bottle Calorie-Wise Sun-Dried Tomato & Oregano Dressing 250 mL
- 1/2 cup Parmesan Light Grated Cheese
Instructions
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water the last 3 min.
- Drain; rinse with cold water. Place in large bowl. Add all remaining ingredients except cheese; mix lightly.
- Refrigerate 1 hour. Stir gently before serving; top with cheese.
Notes
For added flavour, sprinkle salad with Bacon Bits just before serving.
Substitute 1-inch asparagus pieces for the broccoli florets.
Substitute 1-inch asparagus pieces for the broccoli florets.
Nutrition
Serving: 6Servings | Calories: 347kcal | Carbohydrates: 67g | Protein: 16g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 151mg | Fiber: 1g | Sugar: 3g