Primavera Salad

Ingredients

Salad

3 cups (750 mL) tri coloured fusilletti
1 1/2 cups (375 mL) broccoli florets
1 1/2 cups (375 mL) tomatoes, chopped
1/2 cup (125 mL) green pepper, diced
1/4 cup (50 mL) green onion, chopped
6 hard cooked eggs, peeled and coarsely chopped
to taste pepper
garnish parsley, chopped

Dressing

1/2 tsp (2 mL) each dry mustard, salt and paprika
1/4 cup (50 mL) red wine vinegar
1/2 cup (125 mL) vegetable oil


Cook fusilletti according to package directions. Rinse well. Cook broccoli in boiling salted water under tender crisp; drain. Mix with remaining vegetables in a large bowl and toss with fusilletti. Measure mustard, salt and paprika into a small bowl. Add vinegar; stir well. Whisk in oil and pour over salad. Toss well. Chill at least 1 hour before serving. Sprinkle chopped eggs over salad. Season with pepper. Garnish with parsley.

Makes: 6 servings

Preparation: 5 minutes

Cooking: 15 minutes

Refrigeration: 1 hour.

Nutrients per serving:

Calories: 440
Protein: 13.5 g
Carbohydrate: 42.2 g
Fat: 24.3 g