GARDEN-FRESH PASTA SALAD

• 8 oz Uncooked pasta twists
• 2 c Broccoli florets
• 1 /2 c Light mayonnaise
• 2 tb White wine vinegar
• 1 cl Garlic, minced
• 1 ts Salt
• 1 /4 ts Pepper
• 2 Tomatoes,chopped
• 1 Yellow bell pepper, chopped
• 1 /4 c Slice green onions
• 2 tb Chopped parsley
• 1 tb Chopped fresh basil, OR
• - 1 ts.dried basil leaves
• Lettuce leaves
• 1 /4 c Grated parmesan cheese
• Cherry tomatoes, optional
• Cucumber slices,optional

1. Cook pasta twists according to package directions. About 5

minutes before pasta is doen, add broccoli florets and cook 5 minutes

longer. Drain well.

2. In large bowl, combine mayonnaise, vinegar, garlic, salt and

pepper; mix well. Add pasta, broccoli, tomatoes, bell pepper, green

onions, parsley and basil; toss until well combined. Cover and

refrigerate 2 hours,or until chilled.

3. To serve, line platter or individual plates with lettuce leaves;

spoon pasta salad on top and sprinkle with cheese. Garnish with cherry

tomatoes and cucumbers.

Per serving: 185cal, 6g pro, 28g car, 6g fat, 29% cal from fat, 6mg

chol, 412 mg sod.