- 10
Ingredients
- 8 ounces uncooked spiral pasta
- 2 cups fresh cauliflowerets
- 1 cup fresh broccoli florets
- 1/2 cup chopped carrot
- 1 tablespoon water
- 1 can (8 ounces) sliced water chestnuts, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 1/3 cup chopped onion
- 1 cup reduced-fat creamy Italian salad dressing
- 1-1/2 teaspoons dill weed
- 1/4 teaspoon salt
Preparation
Step 1
Cook pasta according to package directions. Meanwhile, in a microwave-safe dish, combine the cauliflower, broccoli, carrot and water. Cover and microwave on high for 2-3 minutes. Immediately place vegetables in ice water. Drain and pat dry.
Drain pasta and rinse in cold water. In a large bowl, combine the pasta, vegetable mixture, water chestnuts, olives and onion. In a small bowl, combine the salad dressing, dill and salt. Pour over salad and toss to coat. Cover and refrigerate until chilled. Yield: 10 servings.
Editor's Note: This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: One serving (3/4 cup) equals 157 calories, 4 g fat (1 g saturated fat), trace cholesterol, 362 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein.