Rasta Pasta Salad
Yield: 8 people
Materials
- 1 red onion julienned
- 1 carrot julienned
- 1 red bell pepper julienned (cut thin strips)
- 1 yellow bell pepper julienned
- 1/4 cup white balsamic vinegar
- 2 tablespoons tomato puree (no salt added)
- 2 tablespoons ricotta cheese (fat-free )
- 1 pound penne pasta (whole wheat) cooked
- 1 cup snow peas julienned
- 1/4 cup scallions sliced on the bias
- 3 tablespoons basil leaves chiffonade (stack leaves and roll tightly, then cut across with a sharp knife to produce fine ribbons)
Instructions
- In a large nonstick skillet over medium-high heat, sauté onions and carrots for 1 minute.
- Add peppers, toss, and let cool.
- In a small mixing bowl, blend white balsamic, tomato puree, and ricotta cheese.
- In a large mixing bowl, toss together cooked pasta, pepper mixture, and balsamic dressing. Add snow peas, scallions, and basil.
- Chill and serve.