Crisp, colorful vegetables are the highlights of this salad. Try it for a summertime picnic for a group or for the next family reunion.
Recipe information
Yield
Serves 10; 1/2 cup per serving
Ingredients
Dressing
Preparation
Step 1
In a stockpot, prepare the pasta using the package directions, omitting the salt. When the pasta has boiled for 4 minutes, stir in the broccoli and carrots. Boil for 1 minute.
Step 2
Stir in the squash. Boil for 30 seconds. Immediately transfer the pasta mixture to a colander. Run under cold water to stop the cooking process and cool quickly. Drain well. Set aside.
Step 3
In a large bowl, whisk together the dressing ingredients.
Step 4
Add the pasta mixture to the dressing. Toss gently to coat. Sprinkle with the Parmesan and salt. Toss gently. Cover and refrigerate for 15 minutes to 4 hours before serving.
Cook’s Tip on Extra-Virgin Olive Oil
Step 5
Extra-virgin olive oil is considered to be the fruitiest of all olive oils. It is available in a variety of shades from crystalline to bright green. For a more intense olive flavor, choose an oil that is deeper in color.
Nutrition Information
Step 6
(Per serving)
Step 7
Calories: 67
Step 8
Total fat: 2.0g
Step 9
Saturated: 0.5g
Step 10
Trans: 0.0g
Step 11
Polyunsaturated: 0.0g
Step 12
Monounsaturated: 1.0g
Step 13
Cholesterol: 1mg
Step 14
Sodium: 56mg
Step 15
Carbohydrates: 11g
Step 16
Fiber: 2g
Step 17
Sugars: 1g
Step 18
Protein: 3g
Step 19
Calcium: 30mg
Step 20
Potassium: 126mg
Dietary Exchanges
Step 21
1/2 starch
