Veggie Pasta Salad
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 158.8
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 38.7 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 1.7 g
- Protein: 5.5 g
View full nutritional breakdown of Veggie Pasta Salad calories by ingredient
Introduction
Veggie loaded pasta salad perfect for healthy summer picnic. Veggie loaded pasta salad perfect for healthy summer picnic.Number of Servings: 28
Ingredients
-
32 oz Hodgson Mill Veggie Rotini (by EC6359)
40 tbsp Kraft house Italian dressing lite (by B3AK15)
4 cup, chopped Broccoli, fresh
3 cup Califlower (RAW)
8 serving Asperagus - 1 spear 5.25" - 7" long (by JOWORO)
2 cup, chopped Carrots, raw
7 serving Yellow Bell Pepper, 1 serving equals 1.8 oz or about 10 strips
2 serving Green Onion Raw- 1/4 cup (by CADAMS1305)
5 serving Black Olives, Black Pearls, medium pitted, 5 olives
Tips
steam veggies in separate batches briefly so they are still crisp.
Directions
cook pasta per package instructions. drain and rinse.
clean and cut the peppers and green onion in small pieces and add raw to the cooked pasta.
add the salad dressing and any additional seasoning you prefer.
steam to just cooked the broccoli, califlower, carrots and asparagus. I steamed each separately then removed the broccoli and califlower stems and used only the small florets. The stems can be used for another dish. I cut the steamed asparagus in 1 inch pieces. I cut carrots in thin rounds and steamed briefly.
add all veggies to pasta and dressing mix. I added black olives which I sliced into rounds. stir and store in refrigerator for a couple hours of overnight. Makes a light and delicious and healthy picnic option.
Serving Size: 1 cup
Number of Servings: 28
Recipe submitted by SparkPeople user MARY7540.
clean and cut the peppers and green onion in small pieces and add raw to the cooked pasta.
add the salad dressing and any additional seasoning you prefer.
steam to just cooked the broccoli, califlower, carrots and asparagus. I steamed each separately then removed the broccoli and califlower stems and used only the small florets. The stems can be used for another dish. I cut the steamed asparagus in 1 inch pieces. I cut carrots in thin rounds and steamed briefly.
add all veggies to pasta and dressing mix. I added black olives which I sliced into rounds. stir and store in refrigerator for a couple hours of overnight. Makes a light and delicious and healthy picnic option.
Serving Size: 1 cup
Number of Servings: 28
Recipe submitted by SparkPeople user MARY7540.