LowSodiumLiving.tv

Home

Salads

Tri-Color Rotini Pasta Salad

Written by Lyn

Saturday, 28 March 2009

Tri-Color Rotini Pasta Salad

I like making this using tri-color Rotini noodles because it just looks prettier. Be sure not to overcook the pasta!

18 oz Tri-color or plain Rotini noodles, cooked al dente
3 Celery stalks chopped into thin slivers
1 Tomato, diced
3 tbsp Finely chopped fresh basil
2 tbsp Crushed red pepper
1/3 Cup olive oil
1/2 Cup fresh grated Parmesan cheese
2 tsp Celery seed
Fresh ground black pepper to taste

Immediately after cooking the pasta until just cooked, rinse off under cold water. Set aside.

In a bowl, combine the celery, tomato, basil and red pepper. Place the Rotini in a large bowl and then toss in the vegetable mixture. Toss thoroughly adding in the red pepper, celery seed and black pepper. Pour in the olive oil and mix well.

Cover the bowl and place in the refrigerator so that it can chill (at least 30 minute.) Just before serving, add the parmesan cheese and toss.

Sodium: 100 per serving.

Comments

Add New

RSS