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Sunday, November 8, 2015

Cheesy Pasta Salad with Mini Meatballs

Course Main Dishes
Prep. Time 20 mins
Cooking Time 20 mins
Yields 4 servings

11 oz (308 g) bow tie pasta
1 green bell pepper, trimmed and chopped
3 green onion, chopped
12 mushrooms, cleaned and sliced
1 cup (90 g) grated Canadian Parmesan cheese
1/4 cup (60 ml) olive oil
1 tbsp (15 ml) lime juice
Chopped fresh basil

Mini Tomato and Pork Meatballs:
11 oz (308 g) ground pork
1 egg, beaten
1 tbsp (15 ml) Worcestershire sauce
2 tbsp (30 ml) tomato paste
2 tbsp (30 ml) vegetable juice
1 tbsp (15 ml) olive oil
1 tbsp (14.2 g) butter

Cook pasta according to cooking instructions on package until al dente. Drain and place in salad bowl. Add remaining ingredients and Mini Tomato and Pork Meatballs. Season to taste with fresh basil, salt and pepper. Mix well.

Serve immediately. Delicious hot, warm or cold.

Mini Tomato and Pork Meatballs:
In bowl, combine all ingredients, except oil and butter. Mix well. Shape mixture into small meatballs using hands. Soak hands in water frequently, to avoid sticking. Sauté meatballs in oil and butter over medium heat until well done, turning often. Drain on paper towels. Set aside.

Per serving
Energy: 653 Calories
Protein: 31 g
Carbohydrate: 30 g
Fat: 46 g
Calcium: 377 mg

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