Curly Pasta Salad

Makes 6 to 8 servings

Make this salad ahead of time to allow flavors to blend.

1 12-ounce package dry rainbow rotini pasta
1 16-ounce package frozen chopped broccoli and cauliflower, thawed completely
1 cup sliced mushrooms
4 green onions, chopped
1 2-ounce jar chopped pimentos

1/2 cup cherry tomatoes, cut in half
1 cup fat-free honey-Dijon salad dressing
2 tablespoons soy sauce
freshly ground black pepper, to taste
1 dash Tabasco sauce (optional)


Cook pasta according to package directions. Drain and rinse under cool water.
Place pasta in a large bowl. Add broccoli, cauliflower, mushrooms, green onions, pimentos, and tomatoes.
In a small bowl, mix honey-Dijon dressing and soy sauce. Pour over salad and toss to mix well. Season with black pepper and Tabasco sauce, if using. Refrigerate at least 2 hours before serving.

Per serving (1/6 of recipe): 304 calories; 1.4 g fat; 0.2 g saturated fat; 4.1% calories from fat; 0 mg cholesterol; 10 g protein; 63.3 g total carbohydrates; 9.5 g sugar; 6.9 g fiber; 735 mg sodium; 40 mg calcium; 3.3 mg iron; 37.9 mg vitamin C; 498 mcg beta-carotene; 0.8 mg vitamin E
[Recipe from Mary McDougall of the McDougall Program]