Four Veggies And Pasta Salad:
A New Favorite For Potlucks
Tired of the standard potato or macaroni salad? Four veggies and pasta salad is chock full of good ingredients and tastes wonderful too. Mix up a batch for your next family gathering or church social and watch the bowl empty itself in no time flat. Sorry to you guys, but this could become the new family favorite!
Ingredients14 servings = 1 cup/serving = 237 calories - 1 medium red bell pepper, seeded, quartered and skinned (see directions below)
- 2 cups dry pasta, cooked per package directions and drained in cool water
- 2 cups fresh spinach, chopped
- 1 cup sliced zucchini
- 1/2 cup thinly sliced carrots
- 1 cup fat free plain yogurt
- 1/2 cup fat free Italian salad dressing
- 1/2 tsp lemon zest
- 2 T. lemon juice
- 1 T. dried parsley flakes
- 1 tsp. garlic powder
Skin the red peppers by placing each quarter skin side up on a broiler pan. Broil a couple of minutes about 4 inches from the heat until the skin blackens. Remove from the broiler. Place hot peppers into a plastic baggie, sealed and let stand for 10 minutes. Open bag, peel the skin off pepper and slice into strips.
Combine the cooked pasta and vegetables in a large bowl. Combine the dressing ingredients, stir well and pour over the pasta and vegetables. Stir gently. Cover and refrigerate for flavors to blend.
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This site is not intended to replace the advice and supervision of your professional medical treatment plan. Although all of the information is true and accurate to the best of our knowledge, we still recommend you carefully check all food labels before consuming any food product. We can not assume any legal responsibility for any illness obtained while following the advice contained on this site.
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