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This delicious pasta salad with garden vegetables is a healthy side dish or light entree.

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  • 1 lb whole grain rotini pasta
  • 3 portobello mushrooms, cut into strips
  • 1/4 cup balsamic vinegar
  • 1 small zucchini, sliced
  • 1 yellow squash, sliced
  • 2 garlic cloves, minced
  • 1 (0.7 oz package each) zesty Italian salad dressing mix
  • 2 Tbsps Romano cheese
  • 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
  • Black pepper to taste
  • 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.

Nutrition Facts

Serving size: 1 cup

Per Serving: Calories: 157, Fat: 2g, Saturated Fat: 0g, Cholesterol: 1mg, Sodium: 236mg, Carbohydrates: 29g, Fiber: 5g, Protein: 6g

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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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