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Primavera Pasta Salad

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A pasta salad for summer

Unlike traditional Pasta Primavera, this pasta salad variation is best served cold. Colorful and light, the emphasis is on the taste of the many vegetables.


8 ounces whole wheat Rotini pasta
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
primavera-pasta-salad.jpg 1 can black olives, pitted and drained
8 ounce jar marinated artichoke hearts, undrained
1 cup broccoli, cooked and drained
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon rosemary
1/4 to 1/3 cup balsamic vinegar
1/2 cup shredded Parmesan or Asiago cheese


Cook pasta according to directions on package; drain and rinse under cold water. Put pasta in a large mixing bowl. Mix in all remaining ingredients; toss well.Serve at room temperature or refrigerate for 2 to 3 hours and serve.

Serves 6 to 8
Nutrition: One serving provides approximately 276 calories, 8 g protein, 27 g carbohydrates, 4 g fiber, 17 g fat (1 g saturated), 5 mg cholesterol, 16 mcg folate, 1 g iron and 838 mg sodium

Source: Wheat Foods Council

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