Pasta, Side Dishes
1/2 lb. penne pasta
3/4 cup chopped green beans
2 cups thinly sliced zucchini
half sweet red pepper cut in thin strips
1 large tomato chopped
1/4 cup finely chopped green onions
1/4 cup black olives (Kalamata)
2 tablespoons minced basil or 1/2 tsp dried
salt and pepper
Dressing:
3 tablespoons wine vinegar or cider vinegar
2 tablespoons chopped fresh basil ( or 1/2 tsp
dried)
2 tablespoons veg. oil
2 tablespoons water
1 teaspoon Dijon mustard
1 teaspoon minced garlic
Pinch hot pepper flakes
In large pot of boiling water, cook pasta for 4 min.; add green beans and cook for for 3 to 5 min. or until pasta is tender but firm. Drain and rinse in cold water. Drain; place in large salad bowl. Add zucchini, carrots, red pepper, tomato, green onions, olives and basil.
Dressing: In small bowl, whisk together vinegar, basil, oil, water, mustard, garlic and hot pepper flakes; toss with salad. Season with salt and pepper to taste. Makes ten servings, about 1 cup each.
Per serving; 135 calories, 4 g protein, 4 g fat, 22 g carbohydrate.