Cavatappi Salad with Roast Lamb

recipe
You can use any other short pasta for this salad, such as penne, rigatoni, or even farfalle.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 305
Caloriesfromfat 29 %
Fat 9.9 g
Satfat 3.5 g
Monofat 4.7 g
Polyfat 1 g
Protein 18.2 g
Carbohydrate 35.5 g
Fiber 3.7 g
Cholesterol 32 mg
Iron 2.8 mg
Sodium 392 mg
Calcium 152 mg

Ingredients

2 red bell peppers
8 ounces uncooked cavatappi
3 tablespoons sherry vinegar
1 1/2 tablespoons extravirgin olive oil
3 cups (1-inch) slices asparagus (about 1 pound)
1 cup thinly sliced celery
1/2 cup (2 ounces) grated fresh Parmesan cheese
3 tablespoons chopped fresh basil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preparation

Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and chop.

Cook pasta in boiling water 8 minutes or until al dente. Drain and rinse under cold water; drain. Place pasta in a large bowl. Drizzle with vinegar and oil; toss well to coat.

Steam asparagus 3 minutes or until crisp-tender. Rinse under cold water, and drain. Add asparagus, roasted bell peppers, Simple Roasted Leg of Lamb, and remaining ingredients to pasta; toss well to combine. Cover and chill.

Judy Lockhart,

Cooking Light

May 2005
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