Friday, February 26, 2010
For today's edition of Meatless Fridays, I'm bringing you a pasta salad that's so easy a _____ could do it. (Sorry, GEICO®. I don't mean to steal.) As you can see from the photo below, it's more 'goodies' than pasta, making it less carb-heavy than most pasta salads. This may be served as a starter, side, or main dish. Garbanzo beans (aka chickpeas) or cannellini beans would be great protein additions for a heartier salad.
Italian Pasta Salad (Serves 4)
4 oz. mini bow tie pasta
8 oz. broccoli florets, cooked (I used frozen)
½ pint grape or cherry tomatoes
2.5 oz. jar sliced mushrooms, drained
2.5 oz. can sliced olives, drained
4 oz. mozzarella cheese, diced
4-6 Tbl. Italian dressing
salt & pepper, if needed
Cook pasta according to package directions; drain and rinse under cold water. In a medium bowl, combine all ingredients and toss to combine (start with 4 Tbl. dressing and add more if necessary). Cover and allow to sit for 1 hour for flavors to combine. Refrigerate leftovers.