Ingredients
4 cups pasta
cooked
2 cups broccoli (blanched
pieces)
1 cup carrot (cooked
slices)
1/2 cup red pepper (strips)
1/4 cup green onion (sliced)
1/2 cup Italian salad dressing
light or reduced fat (can use 1/2 to 3/4 cup)
Steps
Wash hands with soap and water.
Mix all ingredients together in a large bowl.
Refrigerate for about 30 minutes before serving.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 142 |
| Total Fat | 2 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 140 mg |
| Carbohydrates | 27 g |
| Dietary Fiber | 3 g |
| Total Sugars | 3 g |
| Added Sugars included | 1 g |
| Protein | 5 g |
| Vitamin D | 0 mcg |
| Calcium | 25 mg |
| Iron | 1 mg |
| Potassium | 192 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Italian Pasta Salad. Recipe source: Oregon’s Healthy Harvest Recipes Oregon State University Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.