Veggie Pasta Salad

iVillage Member
Registered: 10-04-2006
Veggie Pasta Salad
Sat, 06-02-2007 - 6:06pm

1-2 cloves garlic
2 zucchini, julienned
1 red bell pepper, cut in strips
1 yellow bell pepper, cut in strips
1 bunch asparagus spears cut into 1 in pieces
1 pint cherry tomatoes, cut in half
1 small jar artichoke hearts, drained
1 package Italian dressing mix (I used Good Seasons Garlic and Herb)
Olive oil and vinegar for dressing mix
(or you can just use any other Italian dressing recipe or bottled Italian dressing you like)
About 4 cups cooked whole wheat fusilli pasta (really just use as much as you'd like - I wanted it to be MOSTLY veggies w/just a touch of pasta)
A couple handfuls of crumbled, reduced-fat feta

Sautee zucchini, bell pepper and asparagus with the garlic in a little bit of olive oil and season with salt and pepper. Just cook a little - you still want some crunch to them. Turn off the heat and add the tomatoes, artichoke hearts and pasta. Make dressing according to package. Add as much as you like - enough to coat the veggies/pasta (I believe I used the whole package - but my measurements are just estimates) After its completely cooled add the feta cheese.

I recommend making a day in advance to let all the flavors meld. We made about 3 batches for a BBQ and then ate off it all week so that we didn't have to "cook" veggies.

















belizesig1
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