Tossed Garden Pasta Salad

pasta-salad-with-balsamic-basil-vinaigrette-recipe-6Tossed Garden Pasta Salad

This is the perfect marriage of pasta and fresh veggies, that makes any meal a feast. Every family get together or potluck can benefit from from the fresh, light pasta salad.

Ingredients:exodus-33-14

12 ounces uncooked tri-colored rotelle or other twist pasta

3 cups broccoli florets

1/2 pound fresh mushrooms, quartered

1 large red onion, cut in half and sliced

1 medium red bell pepper, cut into 1/4-inch strips

1 (10-1/2-ounce) can condensed chicken broth

2 teaspoons dried basil

1 teaspoon dried thyme

1/4 teaspoon crushed red pepper

1/2 teaspoon salt

1 (16-ounce) container reduced-fat sour cream

Directions:

Cook the pasta according to the package directions; drain, rinse, drain again, and set aside in a large bowl. Cover to keep warm.
Meanwhile, coat a large nonstick skillet with nonstick cooking spray. Add the broccoli, mushrooms, onion, and bell pepper; cook over medium-high heat for 2 to 3 minutes, stirring often. Add the broth, basil, thyme, crushed red pepper, and salt; mix until well combined. Bring to a boil and cook for 2 to 3 minutes, stirring occasionally.
Reduce the heat to low then stir in the sour cream and continue stirring until heated through. Pour over the pasta; toss and serve immediately.

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