Pasta Salad Primavera

By Tonya_Speed

Per Serving: 203 Calories; 15g Fat; 2g Protein; 9g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 30mg Sodium. Exchanges: 0 Grain(Starch); 2 Vegetable; 1 1/2 Fat.

Ingredients

• 3 cups pasta shells, uncooked
• 3 carrots, sliced
• 3 3/4 cups zucchini, sliced
• 1 small red bell pepper, diced
• 1 small red onion, minced
• 1 cup fresh corn, cut from the cob
• 3 tablespoons olive oil
• 4 cloves garlic, pressed
• 4 tablespoons fresh basil, thinly sliced (see TIP)
• Salt and pepper, to taste
• 6 ounces chopped provolone cheese

Details

Servings 6

Preparation

Step 1

Prepare pasta according to package directions; drain and set aside.

Meanwhile, steam the carrots (for 4 minutes) then add zucchini cook till just until tender, another 3 to 5 minutes. Place in a bowl with ice to stop cooking, then drain and add the vegetables in a large bowl, along with the bell pepper, onion and corn.

Add remaining ingredients and mix well.

Add pasta to bowl and toss lightly.

SERVING SUGGESTIONS: Serve with a big green salad.