Pasta and Vegetable Salad
Portion Size: 1 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 1 lb. pound package pasta (Rotelle) | May use whole grain |
| 3 cups assorted fresh vegetables | Washed, trimmed and sliced |
| 1 medium red or green bell pepper | Washed and chopped |
| ½ cup sliced pitted ripe olives | |
| 2 tablespoons fresh parsley | Washed and chopped |
| 1 (12 oz.) bottle low fat Italian salad dressing | |
| 1 tablespoon Dijon-style mustard | |
| ¼ teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Cook pasta according to directions on the package. Drain. | Cook until internal temperature reaches 135°F. |
| 2 | In a large bowl, blend Italian dressing, mustard and pepper. Add remaining ingredients; mix well. | |
| 3 | Cover; chill thoroughly. |
Posted in Side Dish, Starch Side Recipes
