Pasta Salad Primavera
by Janissa Bennett
serves: 4
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Points: 5
1 Serving:
1 3/4 cups |
Ingredients: |
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2 Tbsp |
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parmesan cheese |
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4 tsp |
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olive oil |
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1 Tbsp |
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red wine vinegar |
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1 |
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garlic clove, minced |
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1 tsp |
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grated lemon zest |
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1/2 tsp |
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salt |
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1/4 tsp |
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pepper |
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2 c |
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cooked rotelle or penne |
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1 c |
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small broccoli florets, steamed until crisp tender |
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1 c |
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small cauliflower florets, steamed until crisp tender |
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12 |
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cherry tomatoes |
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1/2 |
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red onion, finely chopped |
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1/4 c |
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thinly sliced fresh basil |
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1 c |
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fresh spinach |
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1 lb |
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chicken tenderloins, grilled and cut into chunks |
Directions: |
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1. To make dressing, whisk together parmesan, oil, vinegar, garlic, lemon zest, salt, and pepper in small bowl until blended.
2. Mix together all remaining ingredients in serving bowl. Drizzle dressing over and toss to coat evenly.
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