Garden Pasta Salad
1/4 cup Chicken Broth
1 cup Mushrooms -- sliced
1/2 cup Onion -- chopped
1 clove Garlic -- minced
1 cup Zucchini -- thinly sliced
1 cup Broccoli florets
1 teaspoon Basil leaves -- crushed
4 ounces Macaroni, cooked, spiral -- rinsed and drained
1/4 cup Black Olives -- sliced
10 ounces Vegetable Soup, condensed
1/4 cup Red Wine Vinegar
1 cup Mozzarella cheese, part skim milk -- (optional)
In skillet over medium heat, saute mushrooms, onion and garlic,
in
en broth for about 5 minutes until tender, stirring
occasionally. Stir in zucchini, broccoli and basil. Cover and
cook 5 minutes or until vegetables are tender-crisp, stirring
occasionally. Remove from heat. In large bowl, toss together
vegetable mixture, cooked macaroni, olives, soup and vinegar.
Cover and refrigerate until serving time, or at least 4 hours.
Just before serving, cube Mozzarella cheese and add to
salad, then toss lightly.
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