This Pasta Recipe is from AICR.org’s Recipe Center

Not Your Mother’s Pasta Salad

It seems like no potluck is complete without at least ten dishes of pasta salad. Set your dish apart from the masses by adding a beautiful assortment of vegetables to a healthful platter of whole-wheat pasta. Without the standard white-flour pasta, full-fat mayonnaise and heaps of salt, your dish will provide more than just great taste: it also provides fiber, B and C vitamins, beta-carotene and cancer-fighting phytochemicals.
Mixed-Vegetable Pasta Salad
• 12 oz. whole-wheat pasta
• 1 1/2 Tbsp. extra virgin olive oil
• 1/4 cup low fat, reduced-sodium chicken broth
• 2 cloves garlic, chopped
• 1 large onion, chopped
• 1 (28 oz.) can unsalted, diced tomatoes in juice
• 1 (16 oz.) package button mushrooms, sliced
• 1 yellow bell pepper, sliced
• 1 red bell pepper, sliced
• 2 medium zucchini, shredded
• 1 tsp. dried oregano
• 1 tsp. dried basil
• 1 tsp. dried thyme
• Salt and freshly ground pepper, to taste
• 8 romaine lettuce leaves (may substitute any other large lettuce leaves)

Bring large pot of water to a boil. Add pasta and cook per package directions until al dente (firm, not mushy). Thoroughly drain pasta. Place in large bowl, add oil, toss and set aside.
Using large skillet over medium heat, heat chicken broth. Add garlic, onion and tomatoes. Cook until onion is softened, about 5 minutes. Add remaining vegetables and cook until tender crisp, about 5-6 minutes. Stir in oregano, basil, thyme, salt and pepper.
Add vegetable mix to pasta. Toss to mix evenly. Cover and refrigerate until well chilled, about 1-2 hours.
To serve, place lettuce leaves on plate. Top with pasta salad and serve immediately.
Makes 14 servings.
Per serving: 140 calories, 2.5 g. total fat (0 g. saturated fat), 24 g. carbohydrate,
5 g. protein, 3 g. dietary fiber, 140 mg. sodium.