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Italian Pasta Salad

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  • Makes: 6 servings
  • Serving Size: 1/2 cup
  • Start to Finish: 25 mins

Italian Pasta Salad

Directions

  1. Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse with cold water; drain again. In a large bowl combine pasta mixture, sweet pepper, basil, and olives. Set aside.
  2. For dressing, in a screw-top jar combine red wine vinegar, oil, garlic, salt, and black pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to coat.

From the Test Kitchen

*Note:

To shred (chiffonade) fresh basil, stack several leaves and roll up the leaves. Starting at one end, use a sharp knife to cut crosswise into thin slices.

Nutrition Facts (Italian Pasta Salad)

  • Per serving:
  • 123 kcal cal.,
  • 5 g fat
  • (1 g sat. fat,
  • 0 mg chol.,
  • 81 mg sodium,
  • 16 g carb.,
  • 2 g fiber,
  • 3 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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