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Name: Sicilian Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 c Fresh green beans; Liquid; 1 tb Red wine vinegar to taste;; Or1 tsp. dried; 1 md Yellow summer squash; Thick; Trimmed and cut into 1-inch; 12 oz Jarred marinated artichoke; 1 tb Chopped fresh oregano; 6 oz Part-skim mozzarella cheese;; 1/4 c Oil-packed sun-dried; Preferably fresh; 1 ts Salt; Halved lengthwise and sliced; 8 oz Pasta shells or rotini;; Drained and thinly sliced; Salt and black pepper; to

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INGREDIENTS

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

Servings

INSTRUCTIONS

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. By Kathleen on Feb 27, 1999. Recipe by: Vegetarian Times, July 1998, page 48

NOTES

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Sicilian Pasta Salad

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

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.        By Kathleen <schuller@ix.netcom.com> on Feb 27, 1999.    Recipe by: Vegetarian Times, July 1998, page  48

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Nutrition

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Serving Size: 1 Serving (190g)
Recipe Makes: 6 servings

Calories: 90
Calories from Fat: 42 (47%)

Amt Per Serving		% DV

	Total Fat 4.6g	6 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 1.3g
	Polyunsanturated Fat 0.2g
Cholesterol 18.1mg		6 %
Sodium 178.6mg		6 %
Potassium 191.7mg		5 %
Total Carbohydrate 4.9g		1 %
	Dietary Fiber 1.8g	7 %
	Sugars, other 3.1g
Protein 8g		11 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 90

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