Recipe - Pasta Salad Primavera

8 ounce Rotini
2 cup Broccoli Florets
1 cup Peas
1 small Zucchini; Cubed
1 Red Bell Pepper; Seeded And
Diced
1 Plum Tomatoes; Diced
2 Scallion; Chopped
4 ounce Mozzarella Cheese; Cubed
1 cup Herbed Tomato Sauce
Parmesan Cheese; Freshly
Grated
Ground Black Pepper

Boil a large pot of water; cook pasta until al dente. While pasta is
cooking steam broccoli, peas and zucchini. When crisp tender, remove from
steamer and place in colander under cold running water to cool. Drain well.
When pasta is cooked al dente, drain, rinse under cold water, then drain
well again. In a large bowl, toss together pasta, broccoli, peas, zucchini,
red pepper, tomato, scallions and mozzarella. Toss again with dressing. Top
each with parmesan and pepper.

Variations:

*substitute or add other steamed vegetables such as pea pods, carrots,
mushrooms, cauliflower or aspargus.

*For additional protein, add cubed tofu, choped walnuts or legumes such as
garbanzo beans.

*For the suggested dressing substitute 1 cup Yogurt Parmesan Dressing or
Creamy Italian Dressing or One half cup of Honey Poppyseed Dressing, Tangy Honey
Mustard Dressing, or Vinaigrette Dressing.

Recipe by: 15 Minute Vegetarian Gourmet

Posted to MCRecipe Digest by Meg Antczak meginny@frontiernet.net on Apr
21, 1998