Spring Salad – Pasta Vegetable blast

Now that the warmer weather is upon us I find a tasty pasta salad is the perfect compliment to a patio bar-b-que. Italian wholewheat fusilli pasta is a personal favourite and can be found fresh at your local market. Mixing varieties can add colour as well. So, what are you waiting for? Fire up the grill and settle down for a crunchy dish packed full of nutrients and fibre.

Fusilli Pasta Salad

  • 1 lb wholewheat fusilli (corkscrew) pasta
  • 2 cups broccoli & cauliflower florets
  • 1 cup thin sliced carrots
  • 1/2 each red pepper & green pepper
  • 1/2 onion, chopped
  • 1 cup tomatoes, halved
  • 1/2 to 3/4 cup low-calorie Italian dressing
  • Parmesan Cheese if you like

Cook pasta (for best al dente I find cutting about 3 minutes from package directions works best), drain and rinse with cold water. Steam carrots, broccoli and cauliflower for a minute or so (or blanch in boiling water). This will bring out the color and flavour. Rinse in cold water. Put pasta, cooked vegetables, red and green pepper and chopped onion in a large bowl. add dressing and toss thoroughly. The amount you use is your choice. Start with about 1/2 cup and add more if necessary. Cover with plastic and refrigerate until well chilled (about 2 hours).

Just before serving, add tomatoes and toss gently.


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