Fresh Gazpacho-Style Pasta Salad
Servings and Ingredients
|⅓ c.||Hy-Vee white vinegar|
|⅓ c.||Hy-Vee vegetable oil|
|2 tbsp.||chopped fresh parsley|
|1 tsp.||Hy-Vee basil|
|1 clove(s)||garlic, minced|
|Hy-Vee salt and Hy-Vee pepper, to taste|
|3||medium tomatoes, cut into wedges|
|2 c.||sliced fresh mushrooms|
|1||medium green bell pepper, cut into strips|
|1||small cucumber, thinly sliced|
|½ c.||sliced green onion|
|1||(12 oz) package Hy-Vee tri-color rotini, uncooked|
- In a large bowl, whisk together vinegar, vegetable oil, parsley, basil, garlic, salt and pepper.
- Gently stir in tomatoes, mushrooms, green pepper, cucumber and green onion. Season to taste.
- Cook pasta according to package directions. Drain. Rinse with cool water to cool. Drain.
- Stir cooled pasta into vegetable mixture. Cover and refrigerate 2 to 3 hours before serving.
170 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 18g
- Protein: 4g
Vitamin A 8%
Vitamin C 45%
Hy-Vee HealthMarket, June 2009.