6 ounces elbow brown rice macaroni -- uncooked
1-1/4 cups broccoli flowerettes
3/4 cup sweet red pepper -- diced
1/2 cup sliced carrot
1/3 cup reduced calorie Italian salad dressing
Cook pasta according to package directions, omitting salt and fat. Drain and rinse with cold water; drain again.
Combine pasta and remaining ingredients in a medium bowl, tossing gently. Cover and chill thoroughly.
Yield: 5 servings.
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