Sprinkle garlic cloves with a dash of salt before mincing. This will prevent the garlic from sticking to the knife.

Reviews
i just want to say that i like the exquisite of that recipe i will like a little bit for my mom.
- carlos, Massachusetts

SO so delicious. Easy to prepare, something different that family loves.
- Lani, Hawaii

Delishish
- Joyce Blackwell, Maryland

I want to be on your mailing list have coupons,samples,promotions and free and stuff.free calender or activity sheets for my kids to enjoy.Thank you for your cooperation.
- Rosemarie, New York

I wish they would list the nutrional values for these recipes to see how healthy they really are.
- Suzan, Oregon

very good-I have been so tired of mayo. Thanks sooo much
- nan cosner, Ohio

See More See Less

New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

New World Pasta Company shall own the comment with the right to edit, reproduce, publish, use, adapt, exploit, modify, distribute or dispose of comment online, in print, film, television, or in any other media now or hereafter known throughout the world in perpetuity without compensation, notification or approval of consumer or any third party. By making a comment, consumer understands and agrees that their comment may be posted on the website for viewing by visitors. Released Parties (as defined as New World Pasta Company, its advertising agencies, promotion agencies, retailers, distributors and suppliers, and each of the their respective officers, directors, shareholders, agents and employees) are not liable for the use of any comment by any third party. Consumer acknowledges and agrees that Released Parties have no, nor shall have in the future, any duty or liability, direct or indirect, vicarious, contributory or otherwise, with respect to the infringement or protection of any copyright in and to any comment or submission.

Write a Review

Name:

State:

AlabamaAlaskaArizonaArkansasCaliforniaColoradoConnecticutDelawareDistrict Of ColumbiaFloridaGeorgiaHawaiiIdahoIllinoisIndianaIowaKansasKentuckyLouisianaMaineMarylandMassachusettsMichiganMinnesotaMississippiMissouriMontanaNebraskaNevadaNew HampshireNew JerseyNew MexicoNew YorkNorth CarolinaNorth DakotaOhioOklahomaOregonPennsylvaniaPuerto RicoRhode IslandSouth CarolinaSouth DakotaTennesseeTexasUtahVermontVirginiaWashingtonWest VirginiaWisconsinWyoming

Comment:

I give permission for my
comment to be posted on www.itpaystoeatpasta.com
based on these terms

A simple red wine vinegar dressing makes this pasta salad side dish lower in fat and calories than most deli pasta salads.

 

Servings: 6 (1/2-cup) servings

Total: 25 mins

Rated:

 

 

Ingredients

4 ounces dried whole wheat rotini pasta, dried whole grain penne pasta, or dried bow tie pasta (about 1 1/2 cups)

1 cup fresh sugar snap peas (4 ounces), trimmed

1/2 cup chopped red sweet pepper

1/4 cup shredded fresh basil*

2 tablespoons pitted nioise olives or pitted ripe olives, quartered

2 tablespoons red wine vinegar

2 tablespoons olive oil

1 clove garlic, minced

1/8 teaspoon salt

Dash ground black pepper

 

Directions

1. Cook pasta according to package directions, adding the sugar snap peas for the last 1 minute of cooking. Drain well. Rinse well with cold water; drain again. In a large bowl, combine pasta mixture, sweet pepper, basil, and olives. Set aside.

2. For dressing, in a screw-top jar, combine red wine vinegar, olive oil, garlic, salt, and pepper. Cover and shake well. Pour dressing over pasta and vegetables; toss gently to combine. Makes 6 (1/2-cup) servings.

3. You can use assorted sweet peppers for color and flavor. Be sure to remove all seeds and the inside "rib" before you dice. You can also grill the peppers, if you'd like a more "smoky" flavor.

4. You can use an assortment of olives or one in particular. Make sure they are pitted. Again, use the best olives that are available to complement your salad.

5. A quick way to shred (chiffonade) fresh basil is to stack several leaves on top of each other and roll the leaves up like a cigar. Starting at one end, use a sharp knife to cut crosswise into slices.

Used with permission. ©Copyright 2012 , Meredith Corporation. www.bhg.com. All Rights Reserved.