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Italian Pasta Salad

Makes: 6 servings
Serving size: 1/2cup
Start to Finish 25 mins
Italian Pasta Salad
  • 4  ounces  dried whole wheat rotini, penne, or bow tie pasta (about 1 1/2 cups)
  • 1  cup  fresh sugar snap peas (4 ounces), trimmed
  • 1/2  cup  chopped red sweet pepper
  • 1/4  cup  shredded fresh basil*
  • 2  tablespoons  pitted kalamata or nioise olives, quartered
  • 2  tablespoons  red wine vinegar
  • 2  tablespoons  olive oil
  • 1  clove  garlic, minced
  • 1/8  teaspoon  salt
  •  Dash  black pepper

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)
  • Servings Per Recipe 6,
  • cal. (kcal) 123,
  • Fat, total (g) 5,
  • chol. (mg) 0,
  • sat. fat (g) 1,
  • carb. (g) 16,
  • fiber (g) 2,
  • pro. (g) 3,
  • sodium (mg) 81,
  • Starch () 1,
  • Fat () 1,
  • Percent Daily Values are based on a 2,000 calorie diet

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