Post by Loupy on Oct 24, 2010 14:16:20 GMT -7
Pot-Luck Pasta Salad
From: Weightwatchers.com
Course: side dishes
POINTS® Value: 3
Servings: 12
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Easy
Yields about 1 cup per serving.
This colorful salad has something for everyone. Buy pre-cut ingredients from a salad bar and use your favorite bottled low-fat Italian dressing to save time.*
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
1/3 cup(s) olive oil, extra virgin
1/4 cup(s) fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic clove(s), minced
2 1/2 oz olive(s), canned, sliced, black (about 10 medium olives)
1 medium green pepper(s), chopped (about 1 cup)
1 medium sweet red pepper(s), chopped (about 1 cup)
3/4 cup(s) grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup(s) frozen green peas, thawed
Instructions
Cook pasta according to package directions; drain.
Rinse pasta with cold water; drain again and set aside.
Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours.
Notes
*Could affect POINTS values.
You can use any shape pasta or combination of pastas that you prefer.
From: Weightwatchers.com
Course: side dishes
POINTS® Value: 3
Servings: 12
Preparation Time: 30 min
Cooking Time: 15 min
Level of Difficulty: Easy
Yields about 1 cup per serving.
This colorful salad has something for everyone. Buy pre-cut ingredients from a salad bar and use your favorite bottled low-fat Italian dressing to save time.*
Ingredients
4 oz uncooked whole-wheat pasta, corkscrew shape (about 1 1/2 cups)
4 oz uncooked whole-wheat pasta, macaroni shape (about 1 1/2 cups)
1/3 cup(s) olive oil, extra virgin
1/4 cup(s) fresh lemon juice
1 tsp dried oregano
1 Tbsp Dijon mustard
1/2 tsp table salt
1/4 tsp black pepper
2 medium garlic clove(s), minced
2 1/2 oz olive(s), canned, sliced, black (about 10 medium olives)
1 medium green pepper(s), chopped (about 1 cup)
1 medium sweet red pepper(s), chopped (about 1 cup)
3/4 cup(s) grape tomatoes, or other small tomatoes, halved (about 10 tomatoes)
1 medium yellow summer squash, halved lengthwise and sliced (about 1/2 cup)
1 medium zucchini, halved lengthwise and sliced (about 1/2 cup)
1 cup(s) frozen green peas, thawed
Instructions
Cook pasta according to package directions; drain.
Rinse pasta with cold water; drain again and set aside.
Meanwhile, in a small bowl, prepare salad dressing by mixing together oil, lemon juice, oregano, mustard, salt, black pepper and garlic; set aside until ready to use.
In a large bowl, combine cooked pasta with vegetables; pour in dressing and toss thoroughly to coat. Cover and chill about 2 hours.
Notes
*Could affect POINTS values.
You can use any shape pasta or combination of pastas that you prefer.
