Summer pasta in a snap
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
8 c of cooked whole wheat pasta (1 bag)1 c diced green peppers1 c diced yellow peppers1 c cherry tomatoes sliced in half1 cucumber peeled and diced16 tbs of Kraft Light House Italian salad dressing (1/2 bottle-may subsitute any light salad dressing-I just like the flavor of this one)1 tbsp of garlic powder1 tbsp of onion powder1 tbsp of fresh ground black pepper
in large bowl, add cooked (cooled) whole wheat pasta with vegetables, and seasoning. Put on tight lid and shake up ingredients until blended (or stir with tongs). Mix in 1/2 bottle of your favorite light italian dressing and stir until all is covered. Refridgerate for 3 hours and stir before serving. Makes approximately 15 cups.
Tip: try subsituting or adding different fresh vegetables to add more color and taste (pea pods instead of the green pepper is a good subsitute).
Number of Servings: 15
Recipe submitted by SparkPeople user KIMBERLYJ34.
Tip: try subsituting or adding different fresh vegetables to add more color and taste (pea pods instead of the green pepper is a good subsitute).
Number of Servings: 15
Recipe submitted by SparkPeople user KIMBERLYJ34.
Nutritional Info Amount Per Serving
- Calories: 129.1
- Total Fat: 2.1 g
- Cholesterol: 0.0 mg
- Sodium: 150.1 mg
- Total Carbs: 24.8 g
- Dietary Fiber: 4.0 g
- Protein: 4.6 g
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