INGREDIENTS:
3-4 c. cooked vegetable pasta
1 or more c. lowfat Italian dressing preferably Pritkin or Barondorf’s
3/4 to 1 tsp. garlic powder (not salt)
1 med. green pepper, sliced thinly
1 lg. carrot, sliced thinly
1 med. zucchini, sliced thinly
1 1/2 c. cauliflower, broken into sm. pieces
2 tomatoes, chopped
1 1/2 c. broccoli, peeled and broken into flowerets
3/4 to 1 c. sliced fresh mushrooms
1 med. red onion, sliced thinly
3/4 c. Parmesan cheese (more, if desired)
Dried or fresh basil to taste
Dried or fresh oregano to taste
DIRECTIONS:
Toss cooked pasta with garlic powder and enough dressing to coat but not drip off Marinate 2-3 hours.
In large glass salad bowl, arrange a layer of pasta, then layer vegetable in whatever order you wish with every third layer being pasta. On some vegetable layers, sprinkle with oregano and basil, a little lowfat dressing and Parmesan cheese to taste.
Keep layering, ending with pasta on top and sprinkle with Parmesan cheese. Refrigerate 1 hour before serving.
Filed under: Homemade Pasta Recipes |
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