This light and flavorful tomato and basil salad takes minutes to prepare and containstasty, nutritious vegetables. (NAPSA)—Saladscan be a tasty way to add more vegetables into your family’s diet and get closer to the five to seven daily servings recommended by the USDA. Tomato and Basil Pasta Salad is a healthful and delicious recipe to serve your active family; a light, flavorful salad packed with nutritious vegetables and drizzled with a canola oil vinaigrette. It’s easy to improvise on this basic recipe. You can substitute other vegetables that your family loves and use a different vinegar or other seasonings. For a heartier meal, add chopped, cooked chicken or cubesof cheese. Versatile canola oil is great in salads like this because it allows 1 broccoli top, cut into bitesize pieces 1 medium red onion, thinly sliced 3 yellow squashes, blanched andsliced (or 2 small zucchini, chopped) 1 cup fresh basil, torn 1 pound pennepasta, cooked according to package directions 1% cup canola oil % cup good red wine vinegar Tomato and Basil Pasta Salad the flavor of other ingredients to come through. High in omega-3s yet free of cholesterol and trans fat, canola oil is the lowest of all vegetable oils in saturated fats. Prepare this salad the night before and store undressed until dinner. Just add the vinaigrette before serving. 2 cups cherry tomatoes, halved 2 medium cucumbers, peeled, seeded and chopped Salt and pepperto taste Toss all the ingredients with the pasta. Refrigerate 1 to 2 hours before serving. Yield: 8 servings For more recipes, visit www. northerncanola.com.
