Vegetable Cold Pasta

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 227.1
  • Total Fat: 1.8 g
  • Cholesterol: 52.5 mg
  • Sodium: 359.7 mg
  • Total Carbs: 39.9 g
  • Dietary Fiber: 2.5 g
  • Protein: 8.3 g

View full nutritional breakdown of Vegetable Cold Pasta calories by ingredient



Number of Servings: 8

Ingredients

    1 cup Green Peppers (Chopped)
    1 cup Yellow Peppers (Chopped)
    1 cup Red Peppers (Chopped)
    1/2 cup Tomato's (Chopped)
    1 cup Kraft free caesar italian fat free dressing
    7 cups of Wide egg noodles

Directions

Boil noodles until tender. While the noodles are cooking, chop up the vegetables and set aside. When the noodles are tender, drain the water and rinse under cold water until the noodles are cold to the touch. Put into a container then add the vegetables and dressing. Toss and serve.

Serving Size: Makes about 8 1-cup serving