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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 268.7
  • Total Fat: 7.6 g
  • Cholesterol: 10.0 mg
  • Sodium: 463.4 mg
  • Total Carbs: 41.1 g
  • Dietary Fiber: 3.6 g
  • Protein: 10.5 g

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

Submitted by: KRISTA4REAL

Introduction

This is just a basic pasta salad I mixed up, you can pretty much use any combination of veggies, cooked or raw. This is just a basic pasta salad I mixed up, you can pretty much use any combination of veggies, cooked or raw.
Number of Servings: 8

Ingredients



    Ingredients:
    Barilla Tri Color Rotini, 6 serving
    Broccoli, fresh, 2 cup, chopped
    Baby Carrots, raw, 5 medium
    Spinach, fresh, 4 cup
    Green Peppers (bell peppers), 1 cup, chopped
    *Peppers, sweet, red, fresh, 1 cup, chopped
    Red Ripe Tomatoes, 1 cup, chopped or sliced
    Cucumber (with peel), .5 cucumber (8-1/4")
    *Cheese 5 Cheese Italian Kraft 1/4c, 4 serving
    Kraft House Italian Lite Dressing, 8 serving

Tips

Make sure all vegetables and pasta are room temp before mixing. Serve at room temp or below.


Directions

Steam broccoli, carrots, and peppers for 4-5 minutes
Add spinach to steamer for the last minute
Cook Pasta to package instructions, drain and rinse with cold water
After steamed veggies are cooled, mix remaining veggies, cheese, pasta, and dressing in large bowl.
Makes apprx 8 1-cup servings

Serving Size: 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user KRISTA4REAL.






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