Girl Planting seeds

Healthy Recipe: Vegetable Pasta Salad

By Deirdre Imus, The Imus Ranch Cooking For Kids And Cowboys
Make this pasta salad in the morning and serve it with fresh whole-grain bread for lunch. Better yet, wait and present as a side dish along with grilled veggie burgers for an informal supper. The flavors blend and intensify with time. 
Preparation Time: 35 minutes 
Cooking Time: 18 minutes 
3 Cups Penne Pasta
2 Cups Broccoli Florets 
4 Plum Tomatoes, diced 
1 Cup Red Bell Pepper, diced
1 Cup Yellow Bell Pepper, diced 
¼ Cup Black Olives, sliced 
¼ Cup Green Spanish Olives, sliced 
½ Cup Rosemary-Balsamic Dressing
(Recipe Below) 
3 Scallions, white and green parts, chopped 
2 Teaspoons Fresh Rosemary, chopped 
½ Teaspoon Salt
½ Teaspoon Freshly Ground Black Pepper
Cook the pasta according to package directions and immediately rinse it under cold running water to stop the cooking. Drain well and set it aside. Steam the broccoli until tender, 5-7 minutes, and rinse under cold running water to stop the cooking. Drain well.  In a large bowl, combine the pasta, broccoli, and the remaining ingredients. Toss well to combine and refrigerate until serving. 
Makes 6 servings.
Rosemary Balsamic Dressing 
Preparation Time: 10 minutes 
Use your best quality balsamic in this recipe and even the most ordinary salad will suddenly appear dressed up. The freshest summer herbs are a superb contrast to the rich taste of a well-aged vinegar. This will keep tightly covered in the refrigerator for about four days. 
1/3 cup Balsamic Vinegar                                             
1 Teaspoon Fresh Lemon Juice 
1 Egg or 2 Tablespoons Egg Substitute                           
½ Cup Sunflower or Safflower Oil 
2 Tablespoons Fresh Rosemary, minced                         
½ Cup Olive Oil
2 Tablespoons Fresh Flat Leaf Parsley, minced               
Salt and Freshly Ground Black Pepper
Combine all the ingredients except the oils in the container of a food processor and process 1-2 minutes. With the motor running, slowly add the oils through the feed tube until the dressing is thickened and well blended. If necessary, thin the dressing with a small amount of water or additional balsamic vinegar. 
Makes 1 ½ cups.
Recipe printed with permission from The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus / published by Rodale, 2004.
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