I am a HUGE fan of salads, and vegetables and pasta. Todd, not so much . . . but I am slowly converting him, and bringing him around to my way of thinking. Actually in all truth he loves my salads because, as he says, they are never boring!
This recipe here today is actually one I adapted from one which I found in an old Weight Watchers cookbook. It is filled with colour, flavour, texture and taste!
I really enjoy these types of salads because they sit well, and taste even better the day after. With plenty of fresh vegetables . . . cauliflower, broccoli, cherry tomatoes and red onions . . . chopped fresh basil. 
It would be even more colourful if you used both golden and red cherry tomatoes, and you could add some chopped peppers also for added crunch, color and fiber.
I like to use whole wheat pasta. Not only does it have a nice flavour, but it is also a diabetic friendly complex carbo-hydrate.
The dressing is flavourful and zest . . . with lemon, garlic, red wine vinegar, some olive oil and some Parmesan cheese, which adds a nice depth of flavor. Use freshly grated. It has more flavor than the packaged stuff. Oh, and I added some crushed pepper flakes for even more flavor. You can leave them out if you want to, but I really like them. Not too much, just a pinch.
Quick and easy to make and very tasty! This is a summer salad winner/winner chicken dinner!
*Pasta Salad Primavera*Serves 4Printable Recipe
Low fat and delicious. Whole wheat pasta studded with vibrant crispy tender vegetables tossed together with a rich cheese based dressing. This only gets better upon standing.
2 TBS finely grated Parmesan Cheese1 TBS red wine vinegar1 tsp finely grated lemon zest4 tsp olive oil1 clove garlic, peeled and mincedpinch of crushed pepper flakes, or to taste1/2 tsp salt1/4 tsp freshly ground black pepper115g whole wheat fusilli, uncooked(1 cup)1/2 broccoli crown, broken into small florets (about 1 cup)1/2 head cauliflower, broken into small florets (about 1 cup)12 cherry tomatoes, halved crosswisea handful of chopped fresh basil (1/4 cup)1/2 red onion, peeled and finely chopped
Whisk together the cheese, vinegar, lemon zest, oil, garlic, crushed pepper flakes, salt and black pepper. Set aside.
Cook the pasta al dente, according to the package directions. Drain well, rinse under cold water to cool, and drain again. Place into a bowl. Set aside.
Steam the broccoli and caulifower over boiling water, just until tender-crisp. Let cool completely. Add to the boil with the pasta. Toss in the cherry tomatoes, basil and onion. Give the dressing a good whisk and then stir into the pasta mixture, tossing all together to coat. Cover and chill for at least one hour prior to serving. Delicious!
179cal per serving. 6g fat26g complex carb
With the addition of some chopped cooked chicken or fish, it would become a delicious main dish salad as well. Tuna or salmon would be excellent! Bon Appetit!
