Title: Garden-Fresh Pasta Salad
Categories: Pasta, Salads, Low-cal, Low-fat
Yield: 8 Servings

8 oz Uncooked pasta twists
2 c Broccoli florets
1/2 c Light mayonnaise
2 tb White wine vinegar
1 cl Garlic, minced
1 ts Salt
1/4 ts Pepper
2 Tomatoes,chopped
1 Yellow bell pepper, chopped
1/4 c Slice green onions
2 tb Chopped parsley
1 tb Chopped fresh basil, OR
- 1 ts.dried basil leaves
Lettuce leaves
1/4 c 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