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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 238.6
  • Total Fat: 6.4 g
  • Cholesterol: 4.0 mg
  • Sodium: 382.8 mg
  • Total Carbs: 38.9 g
  • Dietary Fiber: 2.4 g
  • Protein: 8.2 g

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

Submitted by: GAIL436

Introduction

from allrecipes.com I reduced Italian dressing by 75% I used only less than 1/2 a bottle & used lite parmesian Italian instead of regular Italian dressing
I chopped cucumber & used precut matchstick carrots
from allrecipes.com I reduced Italian dressing by 75% I used only less than 1/2 a bottle & used lite parmesian Italian instead of regular Italian dressing
I chopped cucumber & used precut matchstick carrots

Number of Servings: 10

Ingredients

    1 (16oz) pkg tri-color spiral pasta
    1/2 cup thinly sliced carrots
    2 stalks celery, chopped
    1/2 cup chopped green pepper
    1/2 cucumber, peeled & thinly sliced
    2 large tomatoes
    1/4 chopped onion (I use red)
    6-8oz Aldi Light Parmesian Italian dressing
    1/2 cup grated Parmesian cheese

Directions

1. cook pasta according to directions untilal dente. Rinse under cold water & drain.
2. Mix cut veggies together in large bowl.
3. Combine cooked pasta & vegetables together in large bowl. Pour Italian dsg over mixture, add Parmesian cheese & mix well.
4. chill for one hour before serving.
According to the original recipe it makes 10 servings which I think would be large servings.


Number of Servings: 10

Recipe submitted by SparkPeople user GAIL436.






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