Makes 4-6 servings
Red bell pepper
1 cup acini de pepe.
1 Tbsp. olive oil
2 Tbsp. red wine vinegar
½ tsp. each: garlic powder, dried basil, dried oregano, ground mustard seed
Salt and pepper to taste
1. Finely dice carrots, bell pepper, peas and broccoli, enough for 1/3 cup each.
2. Cook pasta in large saucepan according to package directions. After 7 minutes, add veggies. Cook until pasta is al-dente and veggies are fork-tender. Drain and set aside.
3. In a large bowl mix together oil, vinegar and seasonings. Add pasta and veggies and toss to coat. Refrigerate 1 hour. Serve cold.
Nutrition Analysis per serving: 180 calories, 3g fat, 6g protein, 32g carbohydrate, 2g fiber, 18mg sodium