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No Fat Pasta Vegetable Salad


Tri-color pasta, use spirals, shells, corkscrews, or other bulky shapes,
cooked al dente according to package directions
Sliced, peeled raw carrots
Sliced, unpeeled raw zucchini
Raw broccoli pieces
Raw cauliflour pieces
Raw red and yellow peppers, cut into bite size pieces
Sweet pickles, your favorite variety, cut into pieces

(Make this salad 24 hours ahead for flavors to blend)

Vary amounts of ingredients according to personal tastes:

Mix all ingredients in large bowl. Pour vinegar from sweet pickles over salad, mix well, cover tightly, and refrigerate for 24 hours. Stir, or shake bowl, occasionally. Just before serving, stir in cherry tomatoes, cut in half.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.