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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 386.5
  • Total Fat: 36.5 g
  • Cholesterol: 32.3 mg
  • Sodium: 666.5 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 1.2 g
  • Protein: 7.4 g

View full nutritional breakdown of Kitchen Sink Pasta Salad calories by ingredient
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Kitchen Sink Pasta Salad

Submitted by: KELLYTHEJERK

Introduction

A great way to use up leftover pasta and has lots of veggies A great way to use up leftover pasta and has lots of veggies
Number of Servings: 5

Ingredients

    1 C Cooked Pasta (or what you have leftover)
    3 Baby Portabella Mushrooms
    2 T Chopped Onions
    1/4 C Chopped Yellow Bell Pepper
    1/2 C Chopped or halved cherry tomatoes (or grape tomatoes)
    1/4 C Chopped or sliced cucumber
    1/2 C Chopped Ham (or any lunchmeat)
    1/2 C Broccoli Florets
    1 C Mayonnaise
    1/2 C Cottage Cheese
    1/4 C Sour Cream
    1 T Dill Seed
    1 T Dill Weed
    Dash Garlic Salt
    Dash Celery Salt

Directions

Mix pasta, ham, mushrooms and vegetables. Set aside. Mix together mayonnaise, sour cream, cottage cheese and seasonings. When well-blended, stir into pasta mixture and make sure to get everything coated well with the mayo mixture. Let sit for awhile to meld flavors.

Makes 5 1-cup servings

Number of Servings: 5

Recipe submitted by SparkPeople user KELLYTHEJERK.






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