LINDA'S (HEALTHY & FILLING) PASTA SALAD

Linda's (healthy & filling) Pasta salad image

Provided by Linda Stevens

Time 55m

Number Of Ingredients 10

6 oz whole wheat pasta
10 oz cauliflower, raw
10 oz broccoli, raw
10 oz carrots, raw, peeled & sliced into coins
3 medium jalapeno peppers, de-veined, de-seeded, sliced
2 medium tomatoes, chopped
3 oz olives, sliced
7 oz cheddar cheese, low fat, cubed
3 Tbsp parmesan cheese, grated
8 oz caesar italian dressing, (kraft fat free)

Steps:

1. Boil pasta until el dente'. Rinse in cold water and place in a large salad bowl.
2. Clean and separate broccoli and cauliflower flowerettes. Boil a pot of water - turn off and place vegetables in hot water to BLANCH. (approx. 3 min). They should brighten in color, but still be crisp. Repeat with carrots.
3. Add blanched vegetables to bowl of pasta.
4. Add chopped tomato, sliced jalapenos and olives to pasta bowl. (You may use black or green olives). I prefer small green olives stuffed with pimentos. Mix thoroughly.
5. Cut cheddar cheese into small cubes and add along with 3 T. of fresh parmesan. Add the Caesar Italian salad dressing and blend into pasta and vegetable mixture thoroughly. I have also used fat free Zesta Italian dressing before. If you like a creamier salad you could also add 1/2 cup of mayonnaise, but remember the POINTS value will change if you do. Refrigerate overnight covered.
6. If you want your salad hotter/spicier, leave seeds and veins in jalapenos.

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