More Great Recipes: Dinner | Main Dish | Pasta | Vegetarian

Pasta Salad Primavera

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Member since 2006

Serves | Prep Time | Cook Time


2 tbsp grated parm cheese (I used ½ cup shredded parm mixture)
1 tbsp red-wine vinegar (more to balance out yogurt)
1 tsp grated lemon zest (I substituted a smidge of lemon extract instead because I am lazy)
4 tsp olive oil (more to balance out yogurt)
1 garlic clove, minced
1/2 tsp salt (I left this out)
1/4 tsp pepper
2 cups cooked rotelle
1 cup small broccoli florets, steamed to tender-crisp
1 cup small cauliflower florets, steamed to tender-crisp
12 cherry tomatoes, halved
1/4cup shredded fresh basil
1/2 red onion, finely chopped (I recommend less)
1 small container of plain fat-free yogurt

Prep dressing in small bowl by adding cheese, vinegar, lemon zest, oil, garlic, salt and pepper. Get to desired consistency/taste with vinegar, oil and yogurt.

In large bowl, combine pasta, broccoli, cauliflower, tomatoes, basil and onion. Drizzle with dressing; toss to coat. Refrigerate, covered, until chilled, at least 1 hour.

Original recipe had a points value of 3.

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