Pasta Salad w/ Veggies

More sharing options

Share on Twitter

4.3 of 5 (14)

Nutritional Info

Servings Per Recipe: 8
Amount Per Serving
Calories: 226.7

Total Fat: 3.7 g
Cholesterol: 0.0 mg
Sodium: 420.2 mg
Total Carbs: 43.4 g
Dietary Fiber: 7.0 g
Protein: 7.4 g

View full nutritional breakdown of Pasta Salad w/ Veggies calories by ingredient

Introduction

Add either cooked chicken or cooked salmon to the recipe to make it a meal and it's wonderful!! I add lemon pepper to taste... and I love to add pickled artichokes when I have them! Add either cooked chicken or cooked salmon to the recipe to make it a meal and it's wonderful!! I add lemon pepper to taste... and I love to add pickled artichokes when I have them!

Minutes to Prepare: 30

Minutes to Cook: 10

Number of Servings: 8

Ingredients

1 - 13.25 oz box of Whole Grain Barilla Rotini Pasta

4 cups - Fresh Broccoli, bite size pcs (226 grams)

1 - 16 oz can whole Black Olives, drained (168 grams)

1/4 - Red Onion, thinly sliced (58 grams)

1 - Sweet Red Bell Pepper, sliced (166 grams)

3/4 cup - Kraft Lite Balsamic Vinaigrette Salad Dressing (190 grams)

4 tbsp - Lemon Juice, fresh (juice of 2 whole lemons, 100 grams)

3 tbsp - Fresh Parsley, chopped

1 tbsp - Lemon Pepper

3 - 6 - Fresh Basil leaves, rolled & sliced thin

Directions

Cook Rotini according to package directions.

Drain, rinse and pour into large bowl (or the pan you cooked them in to save on dishes.) Add all other ingredients, stirring after the addition of each one.

Pour into large plastic container and refrigerate for at least two hours so that all the flavors incorporate.

Serve with lemon pepper.

(Entire recipe when finished weighs 3 lbs 12 oz)
Makes Eight 7.5 oz servings.

Number of Servings: 8

Recipe submitted by SparkPeople user OILPAINTER.