Ronzoni Wazoo’s Pick Me Up Pasta Salad
One of the winners of the Ronzoni Pasta Firehouse Cook-off
Joseph DePinto
Queens L155
2001 N.Y.C. Marathon Recipe contest
Ingredients:
6 cups (16 oz.) RONZONI Radiatore, uncooked
4-1/2 cups (14 oz. bag) frozen tiny broccoli florets
2 cups (about 19-oz. can) chickpeas, drained
1-1/2 cups (12 oz.) low-fat or reduced-fat Italian salad dressing
1 cup shredded carrot
1/2 cup (about 5-oz. jar) sun-dried tomatoes packed in oil, chopped
Salt and ground black pepper to taste
Instructions:
Cook pasta according to package directions, adding broccoli during last 1 minute of cooking; drain. Rinse with cold water to cool quickly; drain well. In large bowl, toss cooled pasta and broccoli with remaining ingredients. Cover; refrigerate. 16 servings (1 cup each).
Each serving provides: 200 Calories, 7 g Protein, 34 g Carbohydrates, 4 g Total Fat (0.5 g Saturated Fat), 0 mg Cholesterol, 370 mg Sodium.
Source: Ronzoni Pasta website, 2001 (accessed on the Archive.org Wayback