You've all heard of pasta salad with vegetables in it, right? Well, I made a veggie salad with pasta. To cut down on the carbs and to make it healthier for my family, I used less pasta and more vegetables. I started with a protein and fiber packed multigrain pasta and lots of fresh vegetables. Recipe below.
I tossed everything in a large bowl with some fresh fat free mozzarella cheese, then added the cooked pasta.
Chopped up some fresh flat leaf parsley and basil, then tossed with this dressing. It's pretty because of all the colors, light on calories and it's good for you!
Vegetable Salad with Pasta
2 cups Barilla Plus dry pasta of your choice
1 1/2 cups small broccoli florets
1 1/2 cups of small cauliflower florets
1 /2 cup chopped red onion
1/2 English cucumber, peeled, halved and sliced
1/2 bag of broccoli slaw
1 cup of whole cherry tomatoes
1 cup of chopped baby carrots
3 ribs celery, sliced
3 radishes, sliced
1/2 cup chopped red bell pepper
1/2 ball of fresh fat free mozzarella cheese, cut into cubes
2 tablespoons of chopped flat leaf parsley
5 basil leaves sliced
1/2 cup of Ken's Lite Caesar Dressing
Bring 8 cups of salted water to a boil. While the water is coming to a boil, prepare all the vegetables and add to a large bowl. When the water is ready, add the pasta and stir. Continue to cook until al dente. When the pasta is done, drain and rinse under cold water. Add to the bowl and toss with the vegetables. Add the cheese, parsley and basil. Pour on the dressing and toss to coat. Makes 8 servings.
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