Low Calorie Lakeland Pasta Salad Recipe

Low Calorie Lakeland Pasta Salad Recipe

The Beer Fox says, “Crisp garden vegetables and festive rotini with tantalizing Lakeland Dressing is a refreshing, low-calorie addition to a Sunday afternoon barbecue!”

Recommended Brew: Sour Frog, Rogue Ales Brewery/ Brewers on the Bay, Newport, Oregon USA

Style: Gueuze – Crisp and clear golden color with almost no head – A touch of hay with light melon, lemon and pepper profile, touched with barnyard funk.

  • 4 cups veggie rotini, cooked until barely tender; drain
  • 1-1/2 cups broccoli florets, cut in bite-sized pieces
  • 1-1/2 cups cauliflower, cut in bite sized pieces
  • 3 carrots, peeled and cut in matchsticks
  • 1 pint grape tomatoes
  • ¼ cup. black olives, sliced
  • ¼ cup stuffed green olives, sliced
  • ½ cup. fresh mushrooms, sliced
  • ½ cup. green bell pepper, cut in lengthwise pieces
  • ½ cup yellow bell pepper, cut in lengthwise pieces
  • ½ pound bacon, crisply cooked
In saucepan, steam broccoli, cauliflower and carrots in scant ½” of boiling water for 4 minutes. Drain.

In large salad bowl, combine cooked pasta with prepared vegetables and remaining ingredients, except bacon. Reserve bacon as topping.

Prepare Lakeland Dressing:

  • ½ cup olive oil
  • 1/8 teaspoon fresh ground pepper
  • 3 tablespoons wine vinegar – to taste
  • 3 tablespoons Sour Frog
  • ¾ teaspoon sea salt
  • dash garlic powder
Combine olive oil, wine vinegar, and Sour Frog in a jar. Add fresh ground pepper, sea salt, and garlic powder. Shake ingredients together for 1 minute. Pour over pasta salad and lightly toss. Break up crisp bacon and sprinkle over top. Serve.

* Health Benefit: Rich in vitamin A, B-complex vitamins, vitamin C, vitamin D, complex carbohydrates, biotin, potassium, magnesium, zinc, copper, pantothenic acid, folic acid


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