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Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 182.2

Total Fat: 2.5 g
Cholesterol: 0.0 mg
Sodium: 65.1 mg
Total Carbs: 33.6 g
Dietary Fiber: 2.5 g
Protein: 5.4 g

View full nutritional breakdown of Very Veggie Pasta Salad calories by ingredient

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Very Veggie Pasta Salad

Submitted by: MOMKAT4310

Introduction

Lite, Fresh and Crunchy. Made this for a church social dinner in late June. It made about 13 cups, so each serving was about 1-1/3 cup. I did not actually use lasagna noodles but I could not find dry tri-color pasta as a listed ingredient. It was well received by adults and children alike. Lite, Fresh and Crunchy. Made this for a church social dinner in late June. It made about 13 cups, so each serving was about 1-1/3 cup. I did not actually use lasagna noodles but I could not find dry tri-color pasta as a listed ingredient. It was well received by adults and children alike.

Minutes to Prepare: 15

Minutes to Cook: 8

Number of Servings: 10

Ingredients

12 oz. package or bag of tri-color fun shape pasta

1 large green bell pepper

1 large red bell pepper

1 medium large Vadalia Onion

1 cup of frozen peas uncooked

1 cup of Ken's SteakHOuse lite sweet Vadalia Onion Salad Dressing

Directions

Cook pasta el dente, Drain, rinse thoroughly with cold water, drain well and chill. Use chilled veggies, I cut all peppers into 1/2" dice, onions were cut in 1/2" dice and separated. Peas were measured . I added all veggies at the same time and mixed well along with the 1 cup of dressing. That was plenty of dressing, I could have used less. It was very tasty. No one said there was too much onion. If I were making again, I would add diced cucumber and cherry or grape tomatoes. We were very pleased and there was less than a half cup left to bring home. Fast and easy, and very pretty with all the colors.

Serving Size: Made 13 cups, figued 10 servings, 1-1/3 c serving

Number of Servings: 10

Recipe submitted by SparkPeople user MOMKAT4310.

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