Whole Wheat Tomato & Bell Pepper Pasta Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 153.3
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 296.8 mg
- Total Carbs: 29.7 g
- Dietary Fiber: 3.9 g
- Protein: 5.3 g
View full nutritional breakdown of Whole Wheat Tomato & Bell Pepper Pasta Salad calories by ingredient
Introduction
Created 2007-06-11. Cool and refreshing. Good as a main course, or as a side! Created 2007-06-11. Cool and refreshing. Good as a main course, or as a side!Number of Servings: 10
Ingredients
-
* 1 box (300g) Catelli Healthy Harvest Whole Wheat Bows (bowtie) Pasta [or 300g of any similar shape!], cooked 'al dente'
* 1/2 cup (8 tbsp.) Kraft Signature Roasted Red Pepper with Parmesan Dressing
* 480g (5 - 6 small) Red Ripe Tomatoes, chopped
* 310g (2 whole) Green Bell Peppers, chopped
* 75g (1/2 medium) Red Onion, minced
* 3 tbsp. Club House 'One Step Seasonings', Salad Herbs spice mix
* Freshly ground Sea Salt and Black Pepper, to taste (((NOT included in tracker nutritional information!)))
Directions
1. Boil pasta, per package directions, to 'al dente' (about 10 minutes).
2. While pasta cooks, chop vegetables. (I hand chop the tomatoes and the bell peppers, but use a processor for the onion as I don't like big pieces... Do whatever suits your taste!
3. When the pasta is done, rinse in cold water to stop the cooking process, and drain.
4. Add the chopped and minced vegetables, the 'Salad Herbs' spice, the salad dressing, and toss to coat. (Fresh ground salt and pepper may also be added - to taste!)
5. Cover and refrigerate for at least an hour or two. This recipe keeps well, and will last in the fridge for a few days no problem!
6. Recipe makes 10 FULL (heaping) cups of salad. :)
Number of Servings: 10
Recipe submitted by SparkPeople user CURVES_N_CURLS.
2. While pasta cooks, chop vegetables. (I hand chop the tomatoes and the bell peppers, but use a processor for the onion as I don't like big pieces... Do whatever suits your taste!
3. When the pasta is done, rinse in cold water to stop the cooking process, and drain.
4. Add the chopped and minced vegetables, the 'Salad Herbs' spice, the salad dressing, and toss to coat. (Fresh ground salt and pepper may also be added - to taste!)
5. Cover and refrigerate for at least an hour or two. This recipe keeps well, and will last in the fridge for a few days no problem!
6. Recipe makes 10 FULL (heaping) cups of salad. :)
Number of Servings: 10
Recipe submitted by SparkPeople user CURVES_N_CURLS.