Recipe - Garden-Fresh Pasta Salad

8 ounce Uncooked pasta twists
2 cup Broccoli florets
One half cup Light mayonnaise
2 tablespoon White wine vinegar
1 cl Garlic, minced
1 teaspoon Salt
One fourth teaspoon Pepper
2 Tomatoes,chopped
1 Yellow bell pepper, chopped
One fourth cup Slice green onions
2 tablespoon Chopped parsley
1 tablespoon Chopped fresh basil, OR
1 ts.dried basil leaves
Lettuce leaves
One fourth cup Grated parmesan cheese
Cherry tomatoes, optional
Cucumber slices, optional

1. Cook pasta twists according to package directions. About 5 minutes
before pasta is doen, add broccoli florets and cook 5 minutes longer. Drain
well.
2. In large bowl, combine mayonnaise, vinegar, garlic, salt and pepper;
mix well. Add pasta, broccoli, tomatoes, bell pepper, green onions, parsley
and basil; toss until well combined. Cover and refrigerate 2 hours,or until
chilled.
3. To serve, line platter or individual plates with lettuce leaves;
spoon pasta salad on top and sprinkle with cheese. Garnish with cherry
tomatoes and cucumbers.

Per serving: 185cal, 6g pro, 28g car, 6g fat, 29% cal from fat, 6mg
chol, 412 mg sod.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini