Pasta, Stir Fry & Side Dishes

Marinated Pasta Salad


1/2 cup (125 mL) canola oil
2 Tbsp (25 mL) lemon juice
2 Tbsp (25 mL) red wine vinegar
1 tsp (5 mL) oregano leaves
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) basil
1/4 tsp (1 mL) paprika
1/4 tsp (1 mL) thyme
1 clove garlic, crushed
Dash pepper

2 1/2 cups (225 g) pasta shells or spirals, uncooked
1 cup (250 mL) broccoli flowerets, cooked tender-crisp
1.2 medium red onion, thinly sliced
2/3 cup (100 g) sliced pepperoni
2 medium tomatoes
4 hard-cooked eggs, wedged


Combine all dressing ingredients. Refrigerate for at least 1 hour. Cook pasta, following package directions. Rinse cooked pasta in cold water to prevent sticking. Add broccoli, red onion and pepperoni. Chill. Just before serving, slice tomatoes into eight pieces and add to salad. Mix in dressing and toss well. Garnish with egg wedges. Serve immediately.

Makes 4 servings.

Nutrients per serving:

Calories: 707.1
Carbohydrates: 52.3 g
Fat: 46.6 g
Protein: 21.0 g
Sodium: 593.5 mg