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Pasta, Cheese, And Vegetable Salad

salads, light meals, pastanoodle

2 cups rotini
--and/or penne or other pasta
2 cups broccoli flowerets
1 1/2 cup reduced-fat cheddar cheese
--cut into small cubes
10 cherry tomatoes; quartered
1 green and/or red sweet pepper; chopped
2 green onions; thinly sliced
2 tablespoons olive oil
3 tablespoons red wine vinegar
3 tablespoons fresh basil; snipped, or 1/2
-- teaspoon dried
-- basil, crushed
1/4 teaspoon salt
1/4 teaspoon pepper

Cook pasta according to package directions; add broccoli flowerets for the last 5 minutes of cooking. Drain, rinse, and drain again. Combine pasta and broccoli, cheese, cherry tomatoes, sweet pepper, and green onions in a large bowl.

Combine olive oil, vinegar, basil, salt, and pepper in a screw-top jar; shake well to mix. Pour over pasta mixture. Cover and refrigerate 2 hours or till serving time.

Makes 6 main-dish or 12 side-dish servings.

Nutrition facts per main-dish serving: 241 cal., 10 g total fat (4 g sat. fat), 20 mg cholesterol, 302 mg sodium, 25 g carbohydrate., 2 g dietary fiber, 13 g pro. Daily Value: 13% vitamin. A, 74% vitamin. C, 19% calcium, 10% iron.

Food exchanges: 1 vegetable, 1 bread, 1 meat, 1 1/2 fat.

Busted by Gail Shermeyer <>.

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Contributor: Low Calorie/Low Fat Recipes Spring 96, BH&G

Yield: 6 servings

Preparation Time: 0:00

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