Full of Veggies Pasta Salad

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Nutritional Info

Servings Per Recipe: 20
Amount Per Serving
Calories: 108.8

Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 257.4 mg
Total Carbs: 19.4 g
Dietary Fiber: 3.2 g
Protein: 3.6 g

View full nutritional breakdown of Full of Veggies Pasta Salad calories by ingredient

Introduction

I can't stand mayo or any version of it, so I decided to make a pasta salad that was healthy and tasty too. I can't stand mayo or any version of it, so I decided to make a pasta salad that was healthy and tasty too.

Minutes to Prepare: 15

Minutes to Cook: 10

Number of Servings: 20

Ingredients

*Ronzoni Healthy Harvest All Natural Whole Grain Whole Wheat Blend Pasta - Rotini, 13.25 oz (remove)

1/2 cup Dressing--Wishbone Bountifuls Tuscan Romano Basil

1/2 cup Kraft Greek Vinaigrette Dressing

.5 Green Peppers (bell peppers)

.5 Red Bell Peppers

.5 Yellow Peppers (bell peppers)

.5 Orange Peppers (bell peppers)

1 medium Carrots, raw, shredded

1 bunch Spinach, fresh

.5 cup Mushrooms, diced

1 cup Red Ripe Tomatoes, diced

.5 cup Zucchini, diced

.5 cup Zucchini - Yellow, diced

3 tbsp Italian Seasoning: Good Seasons

5 tsp Garlic Powder

.5 small Onions, raw

1 cup artichoke hearts, drained and chopped

Directions

Spray wok down with non stick spray and procede to sautee all the veggies except the spinach with the garlic and Italian seasoning. Meanwhile boil pasta. Right before you drain it add spinach straight into hot pasta water and stir. Drain. In a large bowl combine drained pasta/spinach mixture and sauteed veggies. Pour dressings over and stir. Can be served hot or cold.

Makes about 20 1-cup servings.

Number of Servings: 20

Recipe submitted by SparkPeople user TNCARMEL.