Parmesan-garlic whole wheat pasta spiral salad
Nutritional Info
- Servings Per Recipe: 16
- Amount Per Serving
- Calories: 171.6
- Total Fat: 4.7 g
- Cholesterol: 2.2 mg
- Sodium: 187.6 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 4.8 g
- Protein: 6.1 g
View full nutritional breakdown of Parmesan-garlic whole wheat pasta spiral salad calories by ingredient
Number of Servings: 16
Ingredients
-
16 oz package whole wheat pasta spirals
2 green bell peppers
2 red bell peppers
2 carrots
2 medium tomatoes
1 pkg Trader Joe's organic microgreens
Bottle Lucini Bold Parmesan & Garlic salad dressing
fresh ground black pepper
Trader Joe's Greek Mediterranean seasoning
1/4 cup grated parmesan cheese
Directions
Boil pasta according to package instructions, drain in cold water, rinsing thoroughly , and shake excess water through colander. Transfer pasta to extra large salad bowl. Add salad dressing, ground black pepper to taste, and at least two teaspoons Greek Mediterranean seasoning...more to taste if desired. Thoroughly mix and set aside while preparing vegetables.
Seed, core, and chop the bell peppers into small dice. Peel and chop the carrots into small dice. Core and chop the tomatoes into small dice or as desired. Open can of black olives and drain. Add all vegetables and parmesan cheese to pasta mixture, tossing until vegetables coated and distributed evenly throughout. Serve right away, or after chilling. When serving, top with a bunch of organic microgreens for extra crunch. Makes approximately 16, 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SHROBAC.
Seed, core, and chop the bell peppers into small dice. Peel and chop the carrots into small dice. Core and chop the tomatoes into small dice or as desired. Open can of black olives and drain. Add all vegetables and parmesan cheese to pasta mixture, tossing until vegetables coated and distributed evenly throughout. Serve right away, or after chilling. When serving, top with a bunch of organic microgreens for extra crunch. Makes approximately 16, 1-cup servings.
Number of Servings: 16
Recipe submitted by SparkPeople user SHROBAC.