Rainbow Pasta Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 227.0
- Total Fat: 4.5 g
- Cholesterol: 1.1 mg
- Sodium: 165.2 mg
- Total Carbs: 37.0 g
- Dietary Fiber: 4.3 g
- Protein: 10.0 g
View full nutritional breakdown of Rainbow Pasta Salad calories by ingredient
Introduction
This pasta salad makes a good weekday office lunch or quick dinner entree, or a smaller serving can be a delicious side dish This pasta salad makes a good weekday office lunch or quick dinner entree, or a smaller serving can be a delicious side dishNumber of Servings: 8
Ingredients
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1 box whole-wheat rotini pasta, about 14 oz (such as Barilla PLUS brand)
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
1/3 cup chopped yellow pepper
1/4 cup chopped celery
1 cup cherry tomatoes, quartered
2 tbsp grated Parmesan cheese
1/2 cup your favorite low-fat or fat-free Italian dressing
Seasoning to taste (optional)
Directions
Cook pasta in boiling water, according to package directions. Drain, rinse, and let cool.
Place pasta in a large bowl. Mix in remaining ingredients, stirring well to coat. Chill for at least one hour.
This recipe is best when it's had time to sit in the fridge and "marinate", so I advise making it several hours before you plan to eat - the day before, if possible.
Makes 8 1-cup servings as an entree, and 16 1/2 cup servings as a side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user THEMNEMOSYNE.
Place pasta in a large bowl. Mix in remaining ingredients, stirring well to coat. Chill for at least one hour.
This recipe is best when it's had time to sit in the fridge and "marinate", so I advise making it several hours before you plan to eat - the day before, if possible.
Makes 8 1-cup servings as an entree, and 16 1/2 cup servings as a side dish.
Number of Servings: 8
Recipe submitted by SparkPeople user THEMNEMOSYNE.
