GARDEN-FRESH PASTA SALAD

Ingredients

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

Preparation

1.
Cook pasta twists according to package directions.
About 5minutes before pasta is doen, add broccoli florets and cook 5 minuteslonger.
Drain well.
2.
In large bowl, combine mayonnaise, vinegar, garlic, salt andpepper; mix well.
Add pasta, broccoli, tomatoes, bell pepper, greenonions, parsley and basil; toss until well combined.
Cover andrefrigerate 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 cherrytomatoes and cucumbers.
Per serving: 185cal, 6g pro, 28g car, 6g fat, 29% cal from fat, 6mgchol, 412 mg sod.