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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 136.1
  • Total Fat: 1.9 g
  • Cholesterol: 1.2 mg
  • Sodium: 32.1 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 4.6 g
  • Protein: 5.3 g

View full nutritional breakdown of Pasta and Fresh Vegetable Salad calories by ingredient
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Pasta and Fresh Vegetable Salad

Submitted by: CREIDT


Number of Servings: 10

Ingredients

    1/2lb (3 cups)whole wheat pasta(any shape)
    2 sweet bell peppers(assorted colours)
    4 sm carrots, thinly sliced
    1/2 cup red onion chopped or 4 green onions
    1/2 head cauliflower
    1 cup chopped fresh parsley


Directions

In large pot, cook pasta until tender but firm. Drain and rinse under cold water: drain throughly. In a large bowl, combine cooked pasta with remainder of ingredients. Cover and refrigerate for up to 2 days. Makes 10 servings.


Number of Servings: 10

Recipe submitted by SparkPeople user CREIDT.






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