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Mini Pasta and Vegetarian Salad


Serves: 6

Prep Time: 10 minutes

Cooking Time: 10 minutes

Difficulty: Easy

Comments

WE used Acini Di Pepe pasta which is a very tiny pasta. You can substitute other small pasta if you'd like to.

Ingredients

8 ounces pasta, acini de pepe

1 zucchini(s), chopped

1 squash, yellow, chopped

1/2 onion(s), red, chopped

1 pepper(s), bell, red, yellow, or green, chopped

1/4 cup olives, black, pitted, halved

1 cup tomato(es), grape or cherry, halved

4 ounces cheese, feta, crumbled

1/3 cup olive oil

1/4 cup vinegar, cider

2 teaspoons Dijon mustard

2 teaspoons honey

1 teaspoon garlic, bottled minced

2 teaspoons Italian seasoning

2 tablespoons basil, fresh, chopped

1/4 teaspoon salt

1/4 teaspoon pepper, black, ground

Preparation

Cut the zucchini and yellow squash in quarters lengthwise and then chop into small bite size pieces. Bring a large pot of water to a boil over high heat. Add the pasta and cook for 9 minutes and then add the chopped zucchini and yellow squash and cook for 1 more minute. Drain the pasta and squash and place in a heat safe bowl. Add the olive oil and toss. Chop the peppers and onions and add to the bowl. Cut the olives and tomatoes in half and add to the bowl. In a small bowl, mix the vinegar, honey, Dijon, garlic, salt, pepper and Italian seasoning. Mix well and then pour over the pasta salad. Toss well. Once the salad has cooled to room temperature, add the Feta cheese and the chopped fresh basil. Toss well. This is good served chilled or at room temperature.

Nutrition

Per Serving About: 350 calories, 18 g fat, 5 g saturated fat, 9 g protein, 38 g carbohydrates, 3 g dietary fiber, 410 mg sodium


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