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Cook'n with Betty Crocker 
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Cook'n in Mexico |
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Marinated Balsamic Pasta and Vegetables |
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Serves: 18 Print this RecipePeel the pearl onions quickly and easily by dropping them into the boiling water before cooking the pasta. After a few minutes, remove the onions from the water, and the skins will slip right off. 2 1/2 cups uncooked radiatore (nugget) pasta (8 ounces) 6 ounces whole green beans 18 pearl onions 1 large red bell pepper, cut into 1-inch pieces 1 large yellow bell pepper, cut into 1-inch pieces 1/2 cup sugar 1/2 cup white wine vinegar 1/3 cup olive oil or vegetable 1/4 cup balsamic vinegar 1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried basil leaves 1/4 teaspoon coarsely ground pepper 1/8 teaspoon salt Cook pasta as directed on package; drain. Rinse with cold water; drain. Place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender; drain. Immediately rinse with cold water; drain. Mix remaining ingredients. Place pasta, beans and onions and peppers in 8x8 inch-baking dish, keeping each item separate. Pour dressing mixture over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon; discard marinade. Arrange pasta and vegetables on shallow serving platter. Serve with toothpicks. 1 Serving: Calories 65 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 0mg; Sodium 10mg; Carbohydrate 13g (Dietary Fiber 1g); Protein 2g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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