Fresh Vegetable Pasta Salad

Serve this pasta salad, packed with a bevy of veggies, as either a side dish or a main dish. It's great with broiled fish or chicken.

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  • Makes: 3 servings
  • Makes: 6 side-dish servings or 3 main-dish servings
  • Start to Finish: 25 mins

Fresh Vegetable Pasta Salad

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4.0 by 1 people

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Directions

  1. For dressing, in a blender container or food processor bowl combine parsley sprigs, salad oil, wine vinegar, water, garlic cloves, dry mustard, salt, and pepper. Cover and blend or process until combined. Set aside.
  2. In a large saucepan cook fresh linguine, carrot, and turnip in a large amount of boiling water for 3 to 4 minutes or until pasta and vegetables are tender. (Or, if using dry linguine, cook pasta according to package directions, adding carrot and turnip the last 3 to 4 minutes of cooking.) Drain. Rinse with cold water; drain again.
  3. In a large salad bowl combine cooked pasta mixture, zucchini, pepper, peas, and cheese. Add dressing. Toss to coat. If desired, line bowl with salad greens to serve. Makes 6 side-dish servings or 3 main-dish servings.
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Nutrition Facts (Fresh Vegetable Pasta Salad)

  • Per serving:
  • 155 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 27 mg chol. ,
  • 166 mg sodium ,
  • 18 g carb. ,
  • 2 g fiber ,
  • 6 g pro.
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