Pasta Party recipe: Hall of Flame Pepper Pasta Salad
By Neal A. Mullane, Jr.
Boston Fire Ladder 23
1-1/4 cups reduced-fat Italian salad dressing
1 cup finely chopped red onion
1 cup EACH finely chopped sweet red and green pepper
1/4 lb. sharp Cheddar cheese, cut into small cubes
1/2 cup finely chopped sun-dried tomatoes
1/4 cup chopped fresh parsley
2 teaspoons dried basil leaves
1/4 teaspoon EACH ground black pepper and crushed dried red pepper
4-1/2 cups (12 oz.) RONZONIÒ Radiatore, uncooked
In large bowl, stir together all ingredients except pasta. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. Stir cooled pasta into vegetable mixture; cover and refrigerate. 9 servings (1 cup each).
Each serving provides: 250 Calories, 9 g Protein, 35 g Carbohydrates, 8 g Total Fat (3 g Saturated Fat), 15 mg Cholesterol, 400 mg Sodium.
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