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Pasta, Cheese and Vegetable Salad Makes 6 main course or 12 side dish servings 2 cups rotini, penne or other dry pasta 2 cups broccoli florets 1 1/2 cups Cabot 75% Reduced Fat Cheddar, cut into small cubes 10 cherry tomatoes, quartered 1 green and/or red bell pepper, chopped 2 green onions, thinly sliced 3 tablespoons red wine vinegar 3 tablespoons snipped fresh basil or 1/2 teaspoon dried basil, crumbled 2 tablespoons olive oil 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1. In large pot of boiling, salted water, cook pasta until al dente; add broccoli during last 5 minutes of cooking time. Drain in colander, rinse under cool water and drain again. Transfer to large bowl and add cheese, tomatoes, peppers and green onions. 2. In small screw-top jar, combine vinegar, basil, oil, salt and pepper; shake well to mix. Pour over pasta mixture, stirring gently to combine. Cover and refrigerate for 2 hours or until serving time. Recipe adapted by Chef Bradley Koehler of New England Culinary Institute Nutrition Analysis
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