Italian Pasta Salad

Italian Pasta Salad

 

Italian Pasta Salad

Ingredients

  • ounces dried whole wheat rotini pasta, dried whole grain penne pasta, or dried bow tie pasta (about 1 1/2 cups)
  • cup fresh sugar snap peas (4 ounces), trimmed
  • 1/2 cup chopped red sweet pepper
  • 1/4 cup shredded fresh basil
  • 1/4/cup of grated parmesan cheese
  • tablespoons pitted ripe olives, quartered
  •  tablespoons red wine vinegar
  • tablespoons extra virgin olive oil
  • clove garlic, minced
  • 1/8 teaspoon salt 
  • Dash ground black pepper

Directions

  1.  Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse well with cold water; drain again. In a large bowl, combine pasta mixture, sweet pepper, parmesan cheese, basil, and olives. Set aside.
  2.  For dressing, in a screw-top jar, combine red wine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine. Makes 6 (1/2-cup) servings.