Rigatoni Vegetable Salad Ingredients 8 ounces dried rigatoni, penne, or mostaccioli (3 cups) 2 cups small cauliflower florets 2 cups small broccoli florets 4 ounces fontina, provolone or mozzarella cheese, cubed 1/2 cup pitted ripe or kalamata olives, halved 1/2 cup thinly sliced carrots 1 8-ounce bottle Caesar vinaigrette or Italian salad dressing (1 cup) 2 tablespoons snipped fresh basil or Italian (flat-leaf) parsley
Directions Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to a very large serving bowl. Stir in cauliflower, broccoli, cheese, olives and carrots. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Stir in basil or parsley before serving. Makes 8 to 10 side-dish servings. Nutrition facts per serving: Servings Per Recipe 8 to 10 side-dish servings Calories 336 Total Fat (g) 22 Saturated Fat (g) 5 Monounsaturated Fat (g) 6 Polyunsaturated Fat (g) 10 Cholesterol (mg) 17 Sodium (mg) 512 Carbohydrate (g) 26 Total Sugar (g) 3 Fiber (g) 2 Protein (g) 9. Enjoy. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
