Veggie Pasta Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 268.7
- Total Fat: 7.6 g
- Cholesterol: 10.0 mg
- Sodium: 463.4 mg
- Total Carbs: 41.1 g
- Dietary Fiber: 3.6 g
- Protein: 10.5 g
View full nutritional breakdown of Veggie Pasta Salad calories by ingredient
Introduction
This is just a basic pasta salad I mixed up, you can pretty much use any combination of veggies, cooked or raw. This is just a basic pasta salad I mixed up, you can pretty much use any combination of veggies, cooked or raw.Number of Servings: 8
Ingredients
Ingredients:
Barilla Tri Color Rotini, 6 serving
Broccoli, fresh, 2 cup, chopped
Baby Carrots, raw, 5 medium
Spinach, fresh, 4 cup
Green Peppers (bell peppers), 1 cup, chopped
*Peppers, sweet, red, fresh, 1 cup, chopped
Red Ripe Tomatoes, 1 cup, chopped or sliced
Cucumber (with peel), .5 cucumber (8-1/4")
*Cheese 5 Cheese Italian Kraft 1/4c, 4 serving
Kraft House Italian Lite Dressing, 8 serving
Tips
Make sure all vegetables and pasta are room temp before mixing. Serve at room temp or below.
Directions
Steam broccoli, carrots, and peppers for 4-5 minutes
Add spinach to steamer for the last minute
Cook Pasta to package instructions, drain and rinse with cold water
After steamed veggies are cooled, mix remaining veggies, cheese, pasta, and dressing in large bowl.
Makes apprx 8 1-cup servings
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTA4REAL.
Add spinach to steamer for the last minute
Cook Pasta to package instructions, drain and rinse with cold water
After steamed veggies are cooled, mix remaining veggies, cheese, pasta, and dressing in large bowl.
Makes apprx 8 1-cup servings
Serving Size: 8 1-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user KRISTA4REAL.