Vegetable Pasta Salad

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Yield:

9 (2-cup) servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 249
Caloriesfromfat 29 %
Fat 8 g
Satfat 3.5 g
Monofat 2.8 g
Polyfat 0.5 g
Protein 13.6 g
Carbohydrate 32.3 g
Fiber 0.0 g
Cholesterol 18 mg
Iron 0.0 mg
Sodium 314 mg
Calcium 0.0 mg

Ingredients

1/4 cup red wine vinegar
1 tablespoon olive oil
3/4 teaspoon freshly ground pepper
1/2 teaspoon salt
3 cloves garlic, minced
5 cups chopped ripe tomato (about 5 medium)
1/2 cup finely chopped purple onion
4 cups whole wheat rotini (corkscrew pasta), uncooked
1 pound medium zucchini, cut lengthwise into 1/2-inch-thick slices
1 pound large yellow squash, cut lengthwise into 1/2-inch-thick slices
Olive-oil flavored vegetable cooking spray
10 ounce part-skim mozzarella cheese, cubed
3/4 cup coarsely chopped fresh basil
3 tablespoons sliced ripe olives

Preparation

Combine first 5 ingredients in a large bowl; stir well. Add tomato and onion. Set aside.

Cook pasta according to package directions; drain and add to tomato mixture. Toss well; cover and set aside.

Arrange zucchini and squash slices on a baking sheet coated with cooking spray. Coat vegetables with cooking spray. Broil 3 inches from heat (with electric oven door partially opened) 10 minutes on each side or until golden.

Cut zucchini and squash into 1-inch pieces. Add zucchini, squash, cheese, basil, and olives to pasta mixture; toss well. Cover and chill thoroughly.

Note:

Oxmoor House Cooking Light Collection

January 1996
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