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Marinated Balsamic Pasta and Vegetables

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Marinated Balsamic Pasta and Vegetables
  • Prep Time 20 min
  • Total Time 3 hr 20 min
  • Servings 18
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Marinate pasta and vegetables with vinegar mixture for a delicious appetizer that's perfect to treat a crowd.

Ingredients

2 1/2
cups uncooked radiatore (nugget) pasta (8 ounces)
18
pearl onions, peeled
6
ounces whole green beans
1
large red bell pepper, cut into strips
1
large yellow bell pepper, cut into strips

Marinade

1/2
cup sugar
1/2
cup white wine vinegar
1/3
cup olive or vegetable oil
1/4
cup balsamic vinegar
1 1/2
teaspoons chopped fresh or 1/2 teaspoon dried basil leaves
1/4
teaspoon coarsely ground pepper
1/8
teaspoon salt

Directions

  • 1 Cook pasta as directed on package. Rinse with cold water; drain.
  • 2 Meanwhile, place beans and pearl onions in 1 inch water in 2-quart saucepan. Heat to boiling; reduce heat. Simmer uncovered 10 to 15 minutes or until crisp-tender; drain. Immediately rinse with cold water; drain.
  • 3 In small bowl, mix all marinade ingredients. Place pasta, beans, onions and peppers in 8x8 inch baking dish, keeping each item separate. Pour marinade over pasta and vegetables. Cover and refrigerate at least 3 hours but no longer than 8 hours, spooning marinade over mixture occasionally. Remove pasta and vegetables from marinade with slotted spoon; discard marinade. Arrange pasta and vegetables on shallow serving platter.
Tips  

Peel the pearl onions quickly and easily by dropping them into the boiling water before cooking the pasta. After a few minutes, remove the onions, and the skins will slip right off.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Appetizer
Calories
65
(
Calories from Fat
10
)
Daily Value
Total Fat
1g
(
Saturated Fat
0g
)
Cholesterol
0mg
Sodium
10mg
Total Carbohydrate
13g
(
Dietary Fiber
1g
)
Protein
2g
Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.
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