Salads : Side dish salads Last Updated: Jul 3rd, 2009 - 20:16:58 Primavera Pasta Salad By Sandra Woodruff  Printer friendly page Yield: 9 servings 8 ounces whole grain or tri-colored rotini pasta 2 cups small fresh broccoli florets 1 cup frozen whole kernel corn, thawed 1/2 cup diced red bell pepper 1/2 cup sliced scallions 1/2 cup sliced black olives 1/2 cup plus 2 tablespoons nonfat or light Italian salad dressing 2 teaspoons dried parsley, finely crumbled 1/4 teaspoon ground black pepper 1/4 cup grated Parmesan cheese 1. Cook the pasta al dente according to package directions. About 1 minute before the pasta is done, add the broccoli and cook for another minute or until the broccoli turns bright green and is crisp-tender. Drain, rinse with cool water, and drain again. 2. Place the pasta in a large bowl and add the corn, bell pepper, scallions, and olives. Pour the dressing over the salad, sprinkle with the parsley and pepper, and toss to mix. Toss in the Parmesan cheese. 3. Cover the salad and refrigerate for at least 2 hours before serving. Toss in a little more dressing just before serving if needed. Nutritional Facts (per 7/8-cup serving) Calories: 135     Carbohydrates: 25 g    Fiber: 3.4 g    Fat: 2.4 g     Sat. Fat: 0.8 g    Cholesterol: 3 mg      Protein: 6 g    Sodium: 363 mg      Calcium: 76 mg     Potassium: 175 mg GI rating: low Diabetic exchanges: 1 1/2 starch, 1 vegetable © Copyright 2005 by eatsmarttoday.com Top of Page