Pasta Salad

Brenda Winiarski

October 4, 2018

This pasta salad is wonderful to bring to any Barbeque. There is enough dressing and vegetables for 1 pound of pasta, so figure out what portions you need of high and low protein pasta and divide appropriately.The total phe in the recipe (minus the pasta) is 522 mg, so you can figure out how much phe is in your serving size. P.S. If you use canned olives and I find out about it, I am coming to your house to yell at you.

Pasta Salad

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Prep Time 20

Cook Time 9

Total Time 29

Phe: 68.3 mg

Servings: 8 serving(s)

Course: Salads, Soups, Salads, etc.

Calories: 196.5

Ingredients Method Nutrition

Nutrition

Serving: 1serving(s)Calories: 196.5kcalProtein: 1.948gPhe: 68.3mgPKU Exchanges: 4.55exch

Ingredients

Dressing

6 tablespoons Extra Virgin Olive Oil
3 tablespoons Red Wine Vinegar
2 tablespoons Fresh Lemon Juice
30 g Shallot minced
1 Garlic crushed
1 teaspoon Dijon Mustard
1 cup Basil loosely packed leaves, chopped
1/4 cup Fresh chives roughly chopped
3 tablespoons Mayonnaise
1 teaspoon Salt
1/4 teaspoon Ground black pepper

Salad

1 2/3 cups Broccoli florettes
2/3 cup Red peppers cut into ¼-inch-thick strips
2/3 cup Yellow bell peppers cut into ¼-inch-thick strips
1/2 English Cucumber quartered and cut into ¼ inch slices
3/4 cup Red onion halved and thinly sliced
15 Kalamata Olives cut in half lengthwise
180 g Cherry or grape tomatoes quartered

60 g Aproten Fusilli

Method

For the dressing: In a blender or food processor, combine vinegar, lemon juice, garlic, shallots, basil and chives. Blend until herbs have been minced. Add Dijon mustard, salt, pepper, and mayonnaise. Blend briefly. With the blender or food processor on, gradually pour in olive oil. You will have a thick, creamy dressing. Set aside.
For the salad: Bring 4 quarts of water to boil in a large pot. Stir in 2 tablespoons salt and the pasta and cook until completely tender. During the last minute of cooking throw in the broccoli florets. After 1 minute, remove florets and place in a bowl of ice water. This is called blanching and shocking. It helps maintain a bright green and crisp floret. Reserve ½ cup of the pasta cooking water, then drain the pasta in a colander. Transfer the hot pasta to a large bowl.
Stir the reserved pasta water into the dressing. Pour half of the dressing over the pasta and toss to coat. When pasta cools, add all of the vegetables except the broccoli (the vinegar will cause it to turn a dull color).
To Store: Cover the pasta salad tightly with plastic wrap and poke several vent holes. Transfer the remaining dressing to an airtight container. Refrigerate the pasta salad for an hour. If you need to make in advance, keep the cooked pasta at room temperature and then combine right before you are serving. The low protein pasta become hard once refrigerated beyond an hour.
To Serve: Shake the reserved dressing to recombine, then pour half of the dressing over the salad and toss to combine. Add the broccoli florets and the remaining dressing as needed to keep the salad moist.