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Recipes

Balsamic Vegetable Pasta Salad

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INGREDIENTS

  • 8 oz. (3 cups) bow tie or rotini pasta, uncooked
  • 1 cup cut fresh green beans or asparagus spears (1-inch pieces)
  • 1 yellow bell pepper, cut into short, thin strips
  • 2 cups (8 oz.) Sargento® Fancy Shredded Mozzarella Cheese, divided
  • 2 tsp. dried basil
  • 2 Tbsp. minced sun dried tomatoes
  • 2 cups grape tomatoes or halved cherry tomatoes
  • 1/3 cup extra virgin olive oil
  • 3 Tbsp. balsamic vinegar or white balsamic vinegar
  • 1 tsp. sugar
  • 3/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
 

DIRECTIONS

  • 1

    Cook pasta according to package directions adding beans and bell pepper during the last 3 minutes of cooking. Mix cheese, sundried tomatoes and basil; set aside.

  • 2

    In a large bowl, combine oil, vinegar, sugar, salt and pepper; mix well. Add to bowl and toss pasta and vegetables; rinse with cold water and drain well. Add to bowl and toss with dressing. Add 1-1/4 cups cheese and tomatoes; toss again. Serve at room temperature or chilled, topped with remaining 1/2 cup cheese.

Balsamic Vegetable Pasta Salad

SUMMARY

  • Prep Time: 30 minutes
  • Cook Time: None minutes
  • Yield: Serves: 8 as side dish or 4 as main dish

HELPFUL HINTS

  • Tips: white basamic vinegar may replace the regular balsamic vinegar. Serve with freshly ground black pepper if desired.
 

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See Nutrition Facts

Serves: 8 as side dish or 4 as main dish

Amount Per Serving

Calories 299

Total Fat 15.9g

Saturated Fat 5.2g

Trans Fat 9.1g

Polyunsaturated Fat 1.4g

Cholesterol 45g

Sodium 313g

Carbohydrates 28g

Protein 12g

Dietary Fiber 2g

Vitamin A 46g

Vitamin C 18g

Calcium 200g

Iron 1g