Italian Pasta Salad
Garlic Vinaigrette Dressing (below)
2 cups uncooked rotini or rotelle (spiral) pasta
(6 ounces)
1 large tomato
1/2 a medium cucumber
3 medium green onions with tops (3 to 4 medium)
1 small red or green bell pepper
1/4 cup chopped ripe olives — if desired
GARLIC VINAIGRETTE DRESSING
1 clove garlic
1/4 cup rice vinegar or white vinegar
2 tablespoons water
2 tablespoons olive or vegetable oil
1/2 teaspoon salt
1/2 teaspoon sesame or vegetable oil
Prepare Garlic Vinaigrette Dressing (below).
Fill the Dutch oven about half full of water. Add 1/4 teaspoon salt if
desired. Cover and heat over high heat until the water is boiling rapidly.
Add the pasta. Heat to boiling again. Boil uncovered, stirring frequently,
8 to 10 minutes for rotini, 9 to 11 minutes for rotelle, until tender.
While the water is heating and pasta is cooking, chop the tomato and
cucumber, and peel and chop the onions. Place the vegetables in a large
bowl.
Cut the bell pepper lengthwise in half, and cut out seeds and membrane.
Cut bell pepper into pieces, and add to vegetables in bowl.
Drain the pasta in a strainer or colander, and rinse thoroughly with cold
water. Add pasta to vegetables in bowl. Add the olives.
Pour the dressing over the vegetables and pasta, and mix thoroughly. Cover
and refrigerate about 30 minutes or until chilled.
GARLIC VINAIGRETTE DRESSING:
Peel and finely chop the garlic. Shake garlic and remaining ingredients in
a tightly covered jar or container. Shake again before pouring over
vegetables and pasta.
____________________
Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the nutritional information calculated by MasterCook
is different from the nutritional information listed in the Betty Crocker®
cookbooks. Because MasterCook and Betty Crocker® use different nutritional
analysis programs and different nutrient databases, variations in results
are expected.
Refrigerate:
“0:30″
Per serving: 173 Calories (kcal); 6g Total Fat; (31% calories from fat); 4g Protein; 26g Carbohydrate; 0mg Cholesterol; 242mg Sodium
Food Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates
NOTES : Essential Equipment: Dutch oven (about 4-quart size)
Ranch Pasta Salad: Use about 1/2 cup ranch dressing from the
supermarket instead of the Garlic Vinaigrette Dressing.
Tips
The water being heated for cooking the pasta will boil sooner if
it is covered with a lid.
Wrap any leftover onions and cucumber in plastic wrap and store in
the refrigerator.
Comments
Got something to say?