Italian Pasta and Veggie Salad

More sharing options

Share on Twitter

4.4 of 5 (5)

Nutritional Info

Servings Per Recipe: 10
Amount Per Serving
Calories: 137.7

Total Fat: 3.7 g
Cholesterol: 5.4 mg
Sodium: 426.0 mg
Total Carbs: 20.5 g
Dietary Fiber: 3.1 g
Protein: 6.1 g

View full nutritional breakdown of Italian Pasta and Veggie Salad calories by ingredient

Introduction

I love suddenly salad, but it's so high in calories! This is my answer to it - using high fiber pasta, fat free dressing, and lots of veggies! I love suddenly salad, but it's so high in calories! This is my answer to it - using high fiber pasta, fat free dressing, and lots of veggies!

Minutes to Prepare: 15

Number of Servings: 10

Ingredients

half a box of pasta - Barilla plus is my fave (tastes like regular but with the fiber of wheat)

half head of cauliflower

small head of broccoli

4 stalks of celery

half a red onion

a small can of sliced black olives

cilantro to your taste (I like a lot)

sliced green olives with pimento

a few generous pinches of feta - I like garlic feta

about 1/3 bottle of fat free italian - spicy/zesty preferred

italian seasoning

pepper

parsley

Directions

Cook and drain pasta. I cook mine with chopped garlic to add flavor. Rinse pasta so it's room temperature. Next, chop and add all the veggies, and mix everything together. Add both olives, feta, and cilantro and mix again. Add all seasonings (minus the dressing) and mix again, making sure you see seasoning on each noodle. Add the dressing and mix one more time.

It tastes better if you let it sit overnight, but it can be eaten immediately. Makes about 10 good size side dishes, or you could add grilled chicken/shrimp/whatever and make it a meal.

Number of Servings: 10

Recipe submitted by SparkPeople user QUIXOTIQUE.