Fresh Veggies Pasta Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Dressing:2 tbsp Balsamic Vinegar3 tbsp Fat Free Italian Dressing1 tbsp Honey1/5 tsp Dijon Mustard6 cloves garlic1/4 tsp Crushed Red Pepper flakessalt & pepper to tasteSalad:5 oz. Whole wheat Elbow pasta (Barilla Plus used in recipe)2 plum tomatoes chopped2 large scallions thinly sliced1/5 cucumber chopped1 cup corn kernels (thawed if frozen)
Cook pasta according to package directions (omitting oil and salt).
Meanwhile put the remaining salad ingredients into a large bowl, set aside.
In a small dish combine the dressing ingredients and whisk until well mixed, set aside.
When the pasta is done, drain and rinse with cold water. Add the cooled pasta to the rest of the salad ingredients and stir until well mixed.
Pour the dressing over the salad and stir until well coated. Refrigerate until ready to serve.
Makes 6 servings
1 serving = 1 overfilled cup
Number of Servings: 6
Recipe submitted by SparkPeople user TRESSALA.
Meanwhile put the remaining salad ingredients into a large bowl, set aside.
In a small dish combine the dressing ingredients and whisk until well mixed, set aside.
When the pasta is done, drain and rinse with cold water. Add the cooled pasta to the rest of the salad ingredients and stir until well mixed.
Pour the dressing over the salad and stir until well coated. Refrigerate until ready to serve.
Makes 6 servings
1 serving = 1 overfilled cup
Number of Servings: 6
Recipe submitted by SparkPeople user TRESSALA.
Nutritional Info Amount Per Serving
- Calories: 149.1
- Total Fat: 1.2 g
- Cholesterol: 0.0 mg
- Sodium: 114.2 mg
- Total Carbs: 30.2 g
- Dietary Fiber: 3.1 g
- Protein: 5.7 g
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