Al Fresco Pasta Salad

Jan 18, 2018, 01:28 AM

memorial day, picnic, meatless, july 4

Servings:

Prep time:

25 minutes

Cook time:

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Calories:

180

Fat:

4.5

TransFat:

Cholesterol:

Sodium:

780

Carbohydrate:

Fiber:

Protein:

VitaminA:

VitaminC:

Calcium:

Iron:

In a large saucepan cook pasta according to package directions, except omit any salt or oil. Add broccoli and carrots the last three minute of cooking; drain and rinse with cold water to stop cooking.
Combine the vinegar, olive oil, Italian seasoning, mustard, salt, black pepper and garlic power in a screw top jar. Cover and shake well.
In a large bowl combine the pasta mixture, diced tomatoes and yellow bell pepper. Shake dressing and pour over pasta salad; toss gently to coat.

This light, yet flavorful pasta salad is a great summer picnic companion. Filled with fresh vegetables like broccoli, carrots and yellow bell peppers, it’s tossed in a light seasoning that, when mixed altogether, really hits the spot.

Recipe Categories:

Side Dishes
Vegetables
Salads
Pasta
30 Minute Meals

Brand:

Tuttorosso

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Ingredients

1 (9 ounce) package refrigerated cheese-filled tortellini
1 1/2 cups fresh broccoli flowerets
1 large carrot, thinly sliced
1/4 cup white wine vinegar
2 tablespoons extra virgin olive oil
1 tablespoon Italian seasoning
1 tablespoon Dijon mustard
Salt and black pepper to taste
1/8 teaspoon garlic powder
1 (28 ounce) can Tuttorosso® Diced Tomatoes, drained
1 medium yellow bell pepper, diced