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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 233.6
  • Total Fat: 100.6 g
  • Cholesterol: 10.0 mg
  • Sodium: 318.5 mg
  • Total Carbs: 34.7 g
  • Dietary Fiber: 3.5 g
  • Protein: 6.2 g

View full nutritional breakdown of Garden Pasta Salad for a Crowd ( can be halved or quartered) calories by ingredient
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Garden Pasta Salad for a Crowd ( can be halved or quartered)

Submitted by: MOMKAT4310

Introduction

Summer pasta salad that is more veggies than pasta. Very colorful and dressing can be changed up for different flavors. The Marzetti Sweet Vadalia Onion Dressing is no low fat, but tastes wonderful. Not strong of onion. This would be much lower in calorie if made with a light version of any commercial dressing. I do not recommend fat free, as they do not stick to the veggies and pasta as well. Summer pasta salad that is more veggies than pasta. Very colorful and dressing can be changed up for different flavors. The Marzetti Sweet Vadalia Onion Dressing is no low fat, but tastes wonderful. Not strong of onion. This would be much lower in calorie if made with a light version of any commercial dressing. I do not recommend fat free, as they do not stick to the veggies and pasta as well.
Number of Servings: 16

Ingredients

    1 fine diced sweet red pepper
    1 fine diced sweet orange pepper
    1 fine diced sweet green pepper
    1 fine diced large Vadalia or medium red onion
    1 cup fresh or slightly thawed green peas
    1-1/2 cup thin sliced carrots
    1-1/2 cup thin sliced radishes
    1/1/2 cup tiny broccoli florets
    1-1/2 cup tiny cauliflower florets

    1 16oz bottle Marzetti's Sweet Vadalia Onion Dressing
    or
    Any light dressing you prefer (Italian, Cucumber Ranch, Zesty Italian, Balsamic, are all excellent).

Tips

Excellent for a large outdoor picnic, no fear of dressing "going bad" and it is easy to cut by half or by quarters or to double. If half cup servings, calories are quite reasonable even with the Vadalia dressing.


Directions

Cook the Dreamfields pasta first, any shape works well. Drain and transfer to a large bowl. Lots of veggie chopping. I use a mandolin to slice and to cut fine dice, and my fingers to break up the broccoli and cauliflower to get the pieces very small.
When all the veggies are prepped, make three additions to the pasta, adding 1/3 of veggies and 1/3 of dressing each time. Fold carefully to distribute the colors and dressing well. Chill for several hours or overnight to allow flavors to develop. This is a beautiful salad. More veggies than pasta.

Serving Size: About 1 cup

Number of Servings: 16

Recipe submitted by SparkPeople user MOMKAT4310.






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