1/2
teaspoon chopped garlic in water (from 4.5-oz. jar)
1/8
teaspoon salt
1/8
teaspoon pepper
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Steps
1
Cook pasta to desired doneness as directed on package. Drain; rinse with cold water to cool. Drain well.
2
Meanwhile, in small jar with tight-fitting lid, combine all dressing ingredients; shake well. Refrigerate at least 1 hour to blend flavors.
3
Just before serving, in large bowl, combine cooked pasta and all salad ingredients. Pour dressing over salad; toss gently to mix.
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Zucchini and summer squash that are large in diameter should be halved or quartered lengthwise before being sliced.
Radishes will color other foods, so leave them out when preparing this recipe in advance. Cover the salad and refrigerate it for up to 2 hours. Just before serving, add the radishes.
Line a salad bowl or shallow platter with colorful greens such as kale or red leaf lettuce. Mound the salad atop the greens and garnish it with whole radishes with stems.
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Nutrition Facts
Serving Size:2/3 Cup
Calories
130
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
35mg
1%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
4%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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