Primavera Pasta Salad


8 ounces whole wheat Rotini
1 small red bell pepper, cut into strips
1 small green bell pepper, cut into strips
1 can black olives, pitted and drained
8 ounce jar marinated artichoke hearts, undrained
1 cup broccoli, cooked and drained
3 cloves garlic, minced
1 teaspoon oregano
1 teaspoon rosemary
1/4 to 1/3 cup balsamic vinegar
1/2 cup shredded Parmesan or Asiago cheese


Calories/Serving: 280 calories

Nutritional analysis: One serving provides approximately: 10 g protein, 40 g carbohydrates, 6 g fiber, 12 g fat (2 g saturated), 10 mg cholesterol, 16 mcg folate, 2 mg iron and 450 mg sodium.

Source: Wheat Foods Council 

Primavera Pasta Salad


Cook pasta according to directions on package; drain and rinse under cold water.

Put pasta in a large mixing bowl.

Mix in all remaining ingredients; toss well.

Serve at room temperature or refrigerate for 2 to 3 hours and serve.

Servings: 6