Primavera Pasta Salad:

Date Added: 8 Jan 2010
Listed in: Salads and Leafy Greens

• 3½ cups uncooked farfalle (bow-tie) pasta, (9 ounces)


• 2 cups snow (Chinese) pea pods, strings removed (12 ounces)


• 2 large red bell peppers, cut into 1-inch pieces (2 cups)


• 2 medium carrots (1 cup)


• ½ cup chopped fresh basil leaves


• ¼ cup shredded Parmesan cheese (1 ounce)


• 1 cup light creamy Parmesan dressing


• 2 tablespoons milk

Preparation Time 15 min | Cooking Time 10 min:
14 servings (¾ cup each)| 120 Calories | 5g Protein | 19g Carbohydrates | 2.5g Fat

Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.

• Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.


• Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

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