Crisp, colorful vegetables are the highlights of this salad. Try it for a summertime picnic for a group or for the next family reunion.

　　

Ingredients

Serves 10; 1/2 cup per serving

　　4 ounces dried whole-grain rotini (about 1 1/2 cups)

　　1 1/2 cups broccoli florets

　　1/2 cup sliced carrots, cut on the diagonal

　　1 cup sliced yellow summer squash

　　

Dressing

3 tablespoons chopped fresh basil or 1 tablespoon dried, crumbled

　　3 tablespoons cider vinegar

　　1 tablespoon olive oil (extra virgin preferred)

　　2 medium garlic cloves, minced

　　1/4 teaspoon pepper

　　2 tablespoons shredded or grated Parmesan cheese

　　1/8 teaspoon salt

　　

Step 1

In a stockpot, prepare the pasta using the package directions, omitting the salt. When the pasta has boiled for 4 minutes, stir in the broccoli and carrots. Boil for 1 minute.

　　

Step 2

Stir in the squash. Boil for 30 seconds. Immediately transfer the pasta mixture to a colander. Run under cold water to stop the cooking process and cool quickly. Drain well. Set aside.

　　

Step 3

In a large bowl, whisk together the dressing ingredients.

　　

Step 4

Add the pasta mixture to the dressing. Toss gently to coat. Sprinkle with the Parmesan and salt. Toss gently. Cover and refrigerate for 15 minutes to 4 hours before serving.

　　

Cook’s Tip on Extra-Virgin Olive Oil

Step 5

Extra-virgin olive oil is considered to be the fruitiest of all olive oils. It is available in a variety of shades from crystalline to bright green. For a more intense olive flavor, choose an oil that is deeper in color.

　　

Nutrition Information

Step 6

(Per serving)

　　

Step 7

Calories: 67

　　

Step 8

Total fat: 2.0g

　　

Step 9

Saturated: 0.5g

　　

Step 10

Trans: 0.0g

　　

Step 11

Polyunsaturated: 0.0g

　　

Step 12

Monounsaturated: 1.0g

　　

Step 13

Cholesterol: 1mg

　　

Step 14

Sodium: 56mg

　　

Step 15

Carbohydrates: 11g

　　

Step 16

Fiber: 2g

　　

Step 17

Sugars: 1g

　　

Step 18

Protein: 3g

　　

Step 19

Calcium: 30mg

　　

Step 20

Potassium: 126mg

　　

Dietary Exchanges

Step 21

1/2 starch

　　American Heart Association Low-Salt Cookbook, 4th Edition