You can use any shape of pasta for this light spring salad, including shells, farfalle (bow tie), rotini (spiral-shaped) or macaroni. For added variety, try spinach, tomato or carrot-flavored pasta.

Serves 8

Ingredients:

  • 12 ounces whole-wheat rotini (spiral-shaped) pasta
  • 1 tablespoon olive oil
  • 1/4 cup low-sodium chicken broth
  • 1 garlic clove, chopped
  • 2 medium onions, chopped
  • 1 can (28 ounces) unsalted diced tomatoes in juice
  • 1 pound mushrooms, sliced
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 2 medium zucchini, shredded
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 8 romaine lettuce leaves

Directions:

Cook pasta according to the package directions. Drain the pasta thoroughly. Place pasta in a large serving bowl. Add the olive oil and toss. Set aside.

In a large skillet, heat the chicken broth over medium heat. Add the garlic, onions and tomatoes. Saute until the onions are transparent, about 5 minutes. Add the remaining vegetables and saute until tender-crisp, about 5 minutes. Stir in the basil and oregano.

Add the vegetable mixture to the pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1 hour.

Place lettuce leaves on individual plates. Top with the pasta salad and serve immediately.

Nutritional Analysis (per serving)

Serving size: Approximately 2 cups
  • Total carbohydrate: 43 g
  • Dietary fiber: 8 g
  • Sodium: 54 mg
  • Saturated fat: 0.5 g
  • Monounsaturated fat: 1.5 g
  • Total fat: 3 g
  • Cholesterol: trace
  • Protein: 9 g
  • Calories: 235
  • Fats and oils: 1
  • Grains and grain products: 2
  • Vegetables: 2
  • Carbohydrates: 2
  • Fats: 1
  • Vegetables: 2
  • Fats: 1
  • Nonstarchy vegetables: 2
  • Starches: 2
Last Updated: 2011-06-01
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