Pasta Salad With Mixed Vegetables
From mrs_stiltner 15 years agoIngredients
- 12 ounces farfalle (bow tie) pasta shopping list
- 1 tablespoon olive oil shopping list
- 1/4 cup low-sodium chicken broth shopping list
- 1 garlic clove, chopped shopping list
- 2 medium onions shopping list
- 1 can (28 ounces) unsalted diced tomatoes in juice shopping list
- 1 pound mushrooms, sliced shopping list
- 1 red bell pepper, sliced shopping list
- 1 green bell pepper, sliced shopping list
- 2 medium zucchini, shredded shopping list
- 1/2 teaspoon basil shopping list
- 1/2 teaspoon oregano shopping list
- 8 romaine lettuce leaves shopping list
How to make it
- Fill a large pot 3/4 full with water and bring to a boil.
- Add the pasta and cook until al dente (tender), 10 to 12 minutes, or according to the package directions.
- Drain the pasta throroughly.
- Place pasta in a large serving bowl.
- 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 tendercrisp, about 5 minutes.
- Stir in the basil and oregano.
- Add the vegetable mixture to the pasta.
- Toss to mix evenly.
- Cover and refridgerate until well chilled, about 1 hour.
- Place lettuce leaves on individual plates.
- Top with the pasta salad and serve immediately.
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