Tangy Twirls Pasta Salad

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Thursday, January 01, 2004

Categories:

Italian/Appetizers-Side Dish

Yield:

Ingredients:

1 C. uncooked rotini pasta
Vegetable oil cooking spray
¼ C. water
1 pkg. (9 oz.) frozen sweet peas
3 C. sliced mushrooms
2 C. carrots, cut in 2-inch matchstick-size pieces
½ C. red onion, diced
1 red bell pepper, cut into ½-inch strips
1 yellow bell pepper, cut into ½-inch strips
¼ C. low-sodium soy sauce
2 T. honey
¼ tsp. crushed red pepper

Directions:

Cook rotini according to package direction without added fat or salt. Drain and rinse with cold water. Place in large serving bowl.

Spray a large skillet with vegetable oil cooking spray. Add water, mushrooms, peas, carrots, onion and peppers. Cook over medium heat approximately 6-7 minutes or until vegetables are crisp-tender. Drain and add to pasta.

In a small mixing bowl combine soy sauce, honey and red pepper. Pour over salad. Toss until well coated. Cover and refrigerate at least 1 hour or until ready to serve.

Nutrition Facts:

148 calories, 30g carbohydrate, 7g protein, 0.6g fat, 0g saturated fat, 0mg cholesterol, 5g dietary fiber, 830mg sodium

Source:

Adapted recipe by Chef Dennis Berno