Recipe

Pasta Salad With Mixed Vegetables Recipe


Pasta Salad With Mixed Vegetables Recipe
Add Step-by-Step Photos 		Mrs_stiltner / All my dishes
3 months, 1 week ago
This is a low sodium pasta salad recipe found on the MayoClinic.com website. You can use any type of pasta for this light spring salad, including shells, rotelle, fusilli or macaroni. For added variety, try spinach, tomato or carrot-flavored pasta.
Prep:10m Cook:12m Servings:8

Mrs_stiltne

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Ingredients
  • 12 ounces farfalle (bow tie) pasta
  • 1 tablespoon olive oil
  • 1/4 cup low-sodium chicken broth
  • 1 garlic clove, chopped
  • 2 medium onions
  • 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
  1. Fill a large pot 3/4 full with water and bring to a boil.
  2. Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.
  3. Drain the pasta throroughly.
  4. Place pasta in a large serving bowl.
  5. In a large skillet, heat the chicken broth over medium heat.
  6. Add the garlic, onions and tomatoes.
  7. Saute until the onions are transparent, about 5 minutes.
  8. Add the remaining vegetables and saute until tendercrisp, about 5 minutes.
  9. Stir in the basil and oregano.
  10. Add the vegetable mixture to the pasta.
  11. Toss to mix evenly.
  12. Cover and refridgerate until well chilled, about 1 hour.
  13. Place lettuce leaves on individual plates.
  14. Top with the pasta salad and serve immediately.

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