Pasta Salad
- Minutes to Cook:
- Number of Servings: 16
Ingredients
3/4 cup green pepper3/4 cup red pepper3/4 cup cucumber peeled1 cup carrots shredded1/2 cup white onion sliced1 1/4 cup broccoli3 large eggs scrambled with1 tbsp milk 2%1 box (375g) Catelli Bistro tri-color veggie pasta1 bottle (475ml) Kraft Sweet Onion DressingDash of paprika
Prepare pasta according to box instructions.
While pasta is cooking scramble eggs. Set aside to cool.
Chop veggies and set aside.
Once pasta is cooked and strained rinse with cold water to cool it down. Mix veggies, eggs, dressing with pasta in large bowl. Sprinkle with paprika. Refrigerate until ready to serve.
Serving Size: Makes 16 cups
Number of Servings: 16
Recipe submitted by SparkPeople user CARDINALBIRD.
While pasta is cooking scramble eggs. Set aside to cool.
Chop veggies and set aside.
Once pasta is cooked and strained rinse with cold water to cool it down. Mix veggies, eggs, dressing with pasta in large bowl. Sprinkle with paprika. Refrigerate until ready to serve.
Serving Size: Makes 16 cups
Number of Servings: 16
Recipe submitted by SparkPeople user CARDINALBIRD.
Nutritional Info Amount Per Serving
- Calories: 175.5
- Total Fat: 7.7 g
- Cholesterol: 48.1 mg
- Sodium: 409.7 mg
- Total Carbs: 22.7 g
- Dietary Fiber: 1.2 g
- Protein: 4.7 g
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