Pasta Salad Primavera

By Melzie

This is a low fat yet rich tasting pasta salad, studded with vibrant vegetables and tossed with a yogurt based dressing. It makes a perfect potluck dish.

Ingredients

• 2 TB grated Parmesan cheese
• 1 TB red wine vinegar
• 1 tsp grated lemon zest
• 4 tsp olive oil
• 1 garlic clove, minced
• 1/2 tsp salt
• 1/4 tsp freshly ground pepper
• 2 cups cooked rotelle
• 1 c small broccoli florets, steamed until tender crisp
• 1 c small cauliflower florets, steamed until tender crisp
• 12 cherry tomatoes, halved
• 1/4 c shredded fresh basil
• 1/2 red onion, finely chopped

Preparation

Step 1

1. To prepare the dressing, in a small bowl, combine the cheese, vinegar, lemon zest, oil, garlic, salt and pepper.
2. In a large bowl, combine the pasta, broccoli, cauliflower, tomatoes, basil, and onion. Drizzle with the dressing; toss to coat. Refrigerate, covered until chilled, at least 1 hour.

4 servings.
Per serving, about 1 3/4 cups: 179 cal, 6 g fat, 1 g sat fat, 0 g trans fat, 2 mg chol, 356 mg sodium, 26 g carb, 3 g fiber, 6 g protein, 67 mg calcium.