Whole grain pasta salad is a tasty alternative heavy side dishes loaded with mayonnaise. Try this bright but hearty blend of roasted peppers, mushrooms, and sliced zucchini and experience the zesty, Italian-inspired flavor of this easy make-ahead dish.
Recipe yields 12 servings
1 lb whole grain rotini pasta
3 portobello mushrooms, cut into strips
1 (0.7 oz package each) zesty Italian salad dressing mix
1 Tbsp extra virgin olive oil
1 yellow bell pepper, chopped
1 orange bell pepper, chopped
2 red roasted peppers, sliced
2 cups steamed broccoli florets
1 small red onion, finely chopped
1/4 cup chopped fresh parsley
In a large pot of boiling water cook pasta until al dente. Drain in a colander and rinse with cool water. Set aside.
In a skillet, cook mushroom strips in balsamic vinegar over medium heat until softened. Add the zucchini, squash and garlic and saute until vegetables are softened. Remove from heat, add remaining ingredients and toss.
In a large bowl, combine the cooked pasta and the vegetable and toss to combine. Serve at room temperature.