Rasta Pasta Salad

Name: Rasta Pasta Salad
Ingredients: 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))

Written by Pritikin Chefs

0.9 min read

Rasta Pasta Salad

Course: Dinner, Lunch, Main Course, Main Dish, Salad, Vegetarian

Cuisine: American, Italian, Vegetarian

Yield: 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.

recipe salads