1 package (8 ounces) bow tie OR wagon wheel pasta
2 tablespoons vegetable oil
3 sliced fresh California peaches
1 slivered red bell pepper
1/2 cup pecan OR walnut halves
1/4 cup nonfat plain yogurt
Basil Dressing:
3/4 cup vegetable oil
1/3 cup white wine vinegar
1/4 cup chopped fresh basil
2 teaspoons minced garlic
1/2 teaspoon salt
In large saucepan, cook pasta in boiling salted water with 2 tablespoons oil until tender, about 8 minutes. Drain and rinse under cool water. In large bowl, combine pasta, peaches, bell pepper nuts and yogurt. In jar, combine dressing ingredients; shake. Pour dressing over pasta and toss gently. Refrigerate until chilled, if desired. Tip: If fresh basil is not available, substitute 2 tablespoons chopped fresh parsley and 1 tablespoon dried basil. Makes 6 servings.
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