Author: Canadian Living

238 Calories, 6.6 g fat

  • Portion size 8 servings
  • Credits : Jodi Borneman

Ingredients

  • 12 oz tri-colour rotini pasta about 4 cups dry pasta
  • 1 cup broccoli floret
  • 1/2 cup carrots cut into matchstick-size strips
  • 1/4 cup water
  • 1/2 cup sweet red and green peppers chopped
  • 1/2 cup mushroom thinly sliced
  • 1/4 cup plus 1 tbsp red wine vinegar
  • 1/4 cup apple juice
  • 3 tablespoons olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 2 teaspoons Dijon mustard
  • 1 clove garlic minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons Parmesan cheese

Method

Cook pasta according to package directions. Drain. Rinse well with cold water and drain again. Transfer pasta to a large bowl.

Place broccoli and carrots in a small microwave safe dish with 1/4 cup water. Microwave on high power for 1 1/2 minutes. Drain. Add to pasta along with red and green peppers and mushrooms.

Combine all dressing ingredients in a small bowl. Stir well using a whisk.

Pour dressing over pasta and vegetables. Stir well to coat pasta with dressing. Cover and refrigerate for 4 hours before serving. (Note: it tastes better the next day.)
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Food

Rotini Pasta Salad

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