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Prep 15 mins
Cook 10 mins
low fat, low cholesterol italian flavoered pasta salad. I'm now on a low fat, low cholestrol diet> I don't eat a lot of good for you foods. The ones I do eat I have to eat them cooked, don't like crunchy foods. Often times I just throw a bunch of stuff together and see how I like it. This is how I got this one.
- I cooked pasta.
- Meanwhile sauteed garlic, onions, bell pepper, zucchini, roma tomato together in the fat-free italian dressing and a cup of water (trying to stay away from oils and butter when possible) adding spices, basil, majoram, and rosemary.
- Then I added the pasta and topped with salad toppers (fat free, low cholesterol) and low-fat parmesean/ red pepper/ garlic seasoning.
The ingredients and technique in this recipe are really good together. I really like the taste of the vegetables cooked in the dressing. I think this would be excellent hot, and it's pretty good cold too! I found that I didn't need to add any more dressing to the salad, the juices from the vegetables were enough. I did add parmesan cheese and about 1/4 cup of shredded mozzerella cheese. My problem with the recipe was that there was no ingredient amounts listed. I used 2 regular tomatoes, 1/2 a zucchini and 1/2 an onion. K}I used about 6 button mushrooms that I quartered. I used about 1/2 a lb dried pasta. I used ziti instead, since that's what was on hand. Had the ingredients been listed more clearly, and the diretions more specific, this would have been a five-star recipe! Thanks so much, I've really enjoyed it!