Vegetable and Pasta Toss Recipe

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Vegetable and Pasta Toss

Double all of the ingredients and take this simple pasta salad to your next potluck. No one will guess it's low in calories.

  • 3/4 cup dried corkscrew pasta or elbow macaroni
  • 1 cup broccoli flowerets
  • 1 cup cauliflower flowerets
  • 1 9-ounce package frozen artichoke hearts
  • 1/2 cup thinly sliced carrot
  • 1/4 cup sliced green onions
  • 1/2 cup reduced-calorie Italian salad dressing
  • Leaf lettuce (optional)
  • Cook pasta according to package directions omitting any oil. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. Rinse with cold water; drain well.
  • Cook artichoke hearts according to package directions; drain. Rinse with cold water; drain well. Halve any large pieces.
  • In a large mixing bowl combine pasta mixture, artichoke hearts, carrot, and green onions. Add the Italian dressing; toss to coat.
  • Cover and refrigerate for 2 hours. If desired, serve on lettuce-lined plates. Makes 6 side-dish servings.
Make-Ahead Tip
  • Prepare as above. Cover and refrigerate up to 24 hours.
Nutrition Facts
  • Calories 91, Total Fat 2 g, Saturated Fat 0 g, Cholesterol 1 mg, Sodium 208 mg, Carbohydrate 16 g, Fiber 4 g, Protein 4 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 1, Starch .5, Fat .5.
  • Percent Daily Values are based on a 2,000 calorie diet
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