Garden Pasta Salad

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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 428.5

Total Fat: 21.6 g
Cholesterol: 6.3 mg
Sodium: 83.7 mg
Total Carbs: 57.9 g
Dietary Fiber: 5.4 g
Protein: 7.4 g

View full nutritional breakdown of Garden Pasta Salad calories by ingredient

Introduction

Use ingredients from your garden in this fresh summer salad. Use ingredients from your garden in this fresh summer salad.

Minutes to Prepare: 15

Minutes to Cook: 15

Number of Servings: 4

Ingredients

2 cup Green Beans (snap)

2 cup Bell peppers (Green, Red, Yellow, Orange)

5 tbsp Extra Virgin Olive Oil, divided

1 clove Garlic

1 lemon (juice plus 1/2 t zest)

8 oz Ronzoni Gluten Free Rotini (1 svg)

1 oz Feta Cheese

2 tbsp fresh Basil, chopped

8 oz Tomato, grape (3oz = appro 12 tomatoes)

Tips

Substitute asparagus for the green beans. Substitute chives for the basil.

Directions

Cut beans and peppers into bite-sized pieces. Drizzle with 1 T EVOO and roast at 425 for about 15 minutes. Put in large bowl when done.

Cook pasta. Add to roasted vegetables.

Whisk together garlic, lemon juice and lemon zest. Gradually whisk in olive oil. Stir in basil and Feta, then pour over vegetables and pasta. Add halved grape tomatoes. Mix well. Serve at room temperature.

Serving Size: Makes 4 large serving

Number of Servings: 4

Recipe submitted by SparkPeople user BETHKSWHITING.