Recipe Junction

Our Favorite Recipes'

Reduced Fat Pesto Pasta Salad

8 servings

• 1/2 cup chopped fresh basil
• 2 tablespoons olive oil
• 2 tablespoons red-wine vinegar
• 2 cloves garlic, minced
• 1/4 cup fat-free chicken broth
• 1/2 teaspoon salt
• Freshly ground black pepper, to taste
• 1 large head broccoli, cut into bite-size pieces
• 2 carrots, sliced diagonally
• 1 bunch green onions, sliced diagonally
• 2 tomatoes, diced into 1-inch pieces
• 1 red bell red pepper, finely chopped
• 2 small zucchini, sliced diagonally
• 2 cups garbanzo beans, drained
• 4 ounces reduced-fat turkey salami or pepperoni, diced into 1/2-inch pieces
• 1 pound whole-wheat pasta, cooked, drained and cooled
• 2 ounces fresh parmesan cheese, thinly shaved

In a large bowl, combine the basil, olive oil, vinegar, garlic, chicken broth, salt and pepper to make dressing.

Lightly steam the broccoli and carrots until crisp-tender (about 2 to 3 minutes in the microwave). Cool.

Add the onions, tomatoes and red pepper to the bowl. Stir in the dressing to coat. Add the zucchini, garbanzo beans, broccoli and carrots. Stir to coat with dressing. Add the salami or pepperoni and the pasta, and mix well. Add the thinly shaved parmesan cheese.

Per serving: 373 calories, 9 g fat, 17 mg cholesterol, 573 mg sodium, 62 g carbohydrates, 20 g protein, 13 g fiber.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon