It's summer in the garden

It's time for light and fun dishes. How about some pasta veggie salad? Now remember I have a big family, so it's a big recipe. Great for a side with BBQ chicken or anything really.

Veggie Pasta Salad 14 / 1 cup servings
2 - 13.25 Oz boxes of Rotini Pasta --cooked and drain
4 Radishes chopped
1/4 cup Red Bell Pepper chopped
1/4 cup yellow Bell Pepper chopped
1/4 cup green Bell Pepper chopped
1 cucumber (large) diced
1/2 can olives sliced
1/2 red onion chopped
2 cloves garlic chopped
1 pint grape tomatoes cut in half
Toss pasta and veggies.
1/3 cup Olive Oil
3 tbsp Balsamic Vinegar
1 tsp Basil
1/2 tsp ground pepper
1 tsp crushed chili's
1 tsp rosemary
1/2 tsp oregano
1/2 tsp paprika
1 tsp Thyme
1 tsp savory
1/2 tsp salt
1 tsp marjoram
Grind all the spices/herbs together add to vinegar and oil and whip thoroughly. Add to salad and toss until coated evening. Put in the fridge for at least 2 hours before serving.

1 cup serving, 274 Calories, Total fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 23mg, Carbohydrate 44g, Dietary fiber 6g, Sugars 4g, Protein 7g. Vitamin A 4%, Vitamin C 24%, Calcium 3% and Iron 11%

A nice crisp white wine goes nice with this salad.


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