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Fresh Garden Pasta Salad with Balsamic Vinaigrette Recipe Video
|Cauliflower||2 Cup (32 tbs), florets|
|Broccoli||2 Cup (32 tbs), florets|
|Red pepper||1⁄2 Cup (8 tbs), chop|
|Black olives||3⁄4 Cup (12 tbs)|
|Green onion||1⁄2 Cup (8 tbs), chop (Tops included)|
|Tomato||1 Large, chop|
|Pepperoncini||3 Small, chop|
|Basil||100 Gram, freshly cut|
|Rotini pasta||12 Ounce, cooked, drained|
|Garlic||1 Clove (5 gm), chopped finely|
|For the dressing|
|Olive oil||3⁄4 Cup (12 tbs)|
|Wine vinegar||1⁄4 Cup (4 tbs)|
|Balsamic vinaigrette||1 Tablespoon (Leveled)|
|Sea salt||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
Calories 519 Calories from Fat 292
% Daily Value*
Total Fat 34 g51.8%
Saturated Fat 3.8 g19%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 391.9 mg16.3%
Total Carbohydrates 51 g17%
Dietary Fiber 8.6 g34.3%
Sugars 7.5 g
Protein 11 g22.9%
Vitamin A 42.5% Vitamin C 155.5%
Calcium 7.6% Iron 14.9%
*Based on a 2000 Calorie diet
1. Cut the brocolli and cauliflower in florets.
2. Chop red bell pepper, green onions, tomato, garlic and pepperoncini, keep it aside in separate bowl.
3.In a large salad bowl add all the ingredients except the pasta and garlic.
4.In a small bowl make the dressing. whisk well.
5. Pour the dressing over the salad in the bowl and let it rest for 15 minutes.
6.In a large pot boil pasta in boiling water for 6-7 minute and add salt 1 tablespoon.
7.Once cooked drain the water and let the pasta rest.
8.Once the pasta is done add it to the salad bowl and toss all the ingredients gently but thoroughly.
9.Lastly add the chopped garlic to the salad.
10.Serve the Fresh Garden Salad ias a side dish along with your barbeque.