Sicilian Pasta Salad

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Sicilian Pasta Salad Ingredients

1 ts Salt	1/4 c Oil-packed sun-dried
8 oz Pasta shells or rotini;	Drained and thinly sliced
2 c Fresh green beans	1 tb Red wine vinegar to taste;
Trimmed and cut into 1-inch	1 tb Chopped fresh oregano
1 md Yellow summer squash	Or1 tsp. dried
Halved lengthwise and sliced	6 oz Part-skim mozzarella cheese;
Thick	Preferably fresh
12 oz Jarred marinated artichoke	Salt and black pepper; to
Liquid

Instructions for Sicilian Pasta Salad

6 SERVINGS LACTO When company is coming, I often turn to this colorful pasta salad because it not only appeals to everyone, but its ready in a flash. Bring large pot of water to a boil. When water boils add 1 teaspoon salt and pasta, stirring to prevent sticking. Cook, stirring occasionally, until al dente, about 10 to 15 minutes. Meanwhile, steam green beans and squash separately until each is just tender. Rinse under cold running water and drain well. Drain pasta, rinse under cold running water and drain well. Transfer to large serving bowl. Add green beans, squash, artichokes with liquid, tomatoes, vinegar, oregano, cheese, salt and pepper. Toss to mix and coat. Serve at room temperature. PER SERViNG: 251 CAL..; 12G PROT.; 10G TOTAL FAT (3G SAT. FAT); 31G CARB.; 20MG CHOL.; 455MG SOD.; 5G FIBER. Converted by MC_Buster. By Kathleen on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 48 Converted by MM_Buster v2.0l.

Main Ingredient: PastaCuisine: Uncategorized

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