Recipe Description

pp_saladIngredients

- 1 lb. of whole grain or tri color cooked pasta
- 1-cup shredded carrots
- 1-cup broccoli florettes
- 1-cup cherry tomatoes cut in half
- ½ cup green and/or red peppers
- ½ cup low fat mozzarella cheese, shredded
- 2-3 Tablespoons olive oil Season to taste: salt, pepper, Italian spices, etc.

Method

Cook the pasta according to the package directions. Drain and cool. Add the vegetables, oil and seasonings and mix well.
Top with shredded low fat mozzarella cheese.

Serve cool or slightly warm. You could add a little protein with cut up grilled chicken!

Includes ABC vitamins ~ A from shredded carrots, B for broccoli and bell peppers and extra C from the tomatoes. This is a salad the whole family can enjoy!