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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 314.7
  • Total Fat: 9.5 g
  • Cholesterol: 20.2 mg
  • Sodium: 518.5 mg
  • Total Carbs: 40.7 g
  • Dietary Fiber: 5.8 g
  • Protein: 19.0 g

View full nutritional breakdown of Garden Pasta Salad calories by ingredient
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Garden Pasta Salad

Submitted by: BOSS3291

Introduction

This recipe came about because of the bounty of my garden. What to do with those veggies and herbs? The result is flavorful, Colorful, and very satisfying This recipe came about because of the bounty of my garden. What to do with those veggies and herbs? The result is flavorful, Colorful, and very satisfying
Number of Servings: 4

Ingredients

    2 cups cooked rotelli, or any small pasta
    2 cups fress green beans, blanched,cut in two inch pieces
    1 cup fresh or frozen peas, blanched
    1 cup julienne carrots, blanched
    1/4 cup parsley, chopped
    2 cloves garlic, minced
    fresh tarragon ,minced (or whatever herbs you like)
    1/2 cup fat free sour cream
    juice of one lemon
    1/4 cup light mayonaise
    1 tbsp. olive oil
    1 can water packed tuna
    salt and pepper to taste

Directions

Put a pot of water on to boil. Blanch vegetables individually for two to three minutes each. Remove and rinse under cold water. Set aside. In the same water cook pasta as per package directions. Drain, and rinse with cold water. Set aside.
To make dressing, in a food processor combine sour cream, mayonaise, garlic, lemon juice, herbs, and olive oil. Taste for salt and pepper.
Combine pasta with vegetables and tuna, mix in dressing. any combination of vegetables will work. I added some tomato wedges on the side.

Number of Servings: 4

Recipe submitted by SparkPeople user BOSS3291.






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