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Add a photoA pasta salad with fresh vegetables for a summer treat or with hot pulled pork sandwiches for a winter pick-up.
Ingredientes
- 8 ounces dry tri-vegetable fusilli pasta
- 3/4 cup asparagus cut in 1-inch lengths
- 1/3 cup red onion, diced
- 1/3 cup black olives, sliced
- 2/3 cup tomato, diced and seeds removed
- 2 tablespoons of parmesan cheese
- 1/3 cup Basil Red Wine Vinaigrette
- BASIL RED WINE VINAIGRETTE
- 1/2 cup extra virgin olive oil
- 3 tablespoons red wine vinegar
- 1 teaspoon sugar or more to taste
- 1 teaspoon dried basil
- 1 teaspoon Netta Bellel's Choice Flavour-Enhancer Spice Blend
Direcciones
- Cook the fusilli according to manufacturer's directions.
- Rince in cold water and refrigerate to cool before assembling salad.
- Blalnch asparagus in boiling water for 1 1/2 to 2 minutes, until tender but firm.
- Rinse in cold water; refrigerate to cool.
- Dice and slice the onion, olives and tomato.
- Put all ingredients into a large bowl.
- Mix all ingredients of the Basil Red wine Vinaigrette in a jar, shake to mix.
- Heat the Vinaigrette slightly to dissolve the sugar, if needed.
- Pour the Vinaigreete over the pasta and and vegetables, blend.
- Refrigerate at least 2 hours before serving.
- Sprinkle parmesan cheese over the salad before serving.
- Notes: 2007-2010 Netta Belle's Choice cookbookinabox
- "Reg. U.S. Pat.& Trdmk. Off." All rights reserved.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 56g | |
| Recipe makes 8 servings | |
| Calories 214 | |
| Calories from Fat 204 | 95% |
| Total Fat 22.9g | 29% |
| Saturated Fat 3.33g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 21mg | 1% |
| Potassium 59mg | 2% |
| Total Carbs 1.99g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 1.38g | 1% |
| Protein 0.83g | 1% |
Menus and Pairings
Va Bien Con: anita's pulled pork
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