Recipe: Pasta Salad with Broccoli, Bell Pepper, and Zucchini

PASTA SALAD WITH BROCCOLI, BELL PEPPER, AND ZUCCHINI

1/4 cup diced nonfat cheddar
2 medium tomatoes, diced
1/4 cup sliced green olives
1 medium red bell pepper, cored and chopped
1 cup chopped broccoli
1 cup diced zucchini
3 cups cooked penne
3/4 cup orange juice
2 cloves garlic, minced
1/2 teaspoon ground black pepper
1/2 cup chopped fresh parsley

Toss together cheddar, tomatoes, olives, bell pepper, broccoli, zucchini, and pasta in a large salad bowl.

In a separate bowl, combine orange juice, garlic, black pepper, and parsley, and toss well with salad. Chill for 1 hour before serving.

Yield: 4 servings

Calories Per Serving: 216, Fat: 2 g, Cholesterol: 3 mg, Protein: 12 g, Carbohydrates: 39 g, Dietary Fiber: 4 g, Sodium: 340 mg

From the Hardcover edition.
Excerpted from 500 (Practically) Fat-Free One-Pot Recipes by Sarah Schlesinger
Excerpted by permission of Villard, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.