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Recipe: Gorgonzola-Broccoli Pasta Salad

Categories: Ww, Salads, Pasta, Low cal

Yield: 4 servings

      3 oz Lasagna noodles; coarsely
           Broken
      2 c  Broccoli florets; cooked and
           Chilled
  1 1/2 oz Gorgonzola cheese; crumbled
      8    Dried tomato halves; soaked
           Drained; coarsely chopped
      2 tb Dijon vinaigrette dressing
      2 ts Grated parmesan cheese
      2 ts Balsamic vinegar
           Freshly ground black pepper

1. In large pot of boiling water, cook lasagna noodles 10-12 minutes, until tender; drain and rinse with cold water. 2. In medium bowl, combine noodles with remaining ingredients; toss to mix well. Cover and refrigerate until chilled. Toss before serving. Each serving provides: 1 FA, 1/2 P, 2 V, 1 B, 5 C. Per serving: 187 cal, 8 g pro, 7 g fat, 24 g car, 283 mg sod, 9 mg. chol. Source: Weight Watchers Magazine, August
2. Formatted by Joyce Burton .. PDPP83A.

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