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
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