vegetable pasta salad




8 ounces cooked/drained rotini pasta 2 cups broccoli florets 1 cup julienne cut carrot strips ½ cup coarsely chopped red pepper ¼ cup sliced green onion and tops ½ cup Pure Vegetable Oil ¼ cup white wine vinegar 2 tablespoons chopped parsley 1 teaspoon spicy mustard ½ teaspoon salt ⅛ teaspoon ground pepper ¼ cup grated Parmesan cheese

Nutritional information

No nutrition information available


TOSS together pasta, broccoli, carrots, red pepper and green onion in large bowl. WHISK oil, vinegar, parsley, mustard, salt and pepper in small bowl until well blended. Pour over pasta mixture. Toss to coat then cover and refrigerate 3 hours. Stir in Parmesan cheese just before serving. Enjoy!