Ingredients
2 cups cooked pasta (any shape)
1 cup diced cucumber
1 large tomato
chopped
1/2 green pepper
medium (diced)
1/4 onion
medium (diced)
1/2 cup frozen peas (thawed)
1/4 cup Italian salad dressing
Steps
Wash your hands with soap and water.
Mix all ingredients in a medium-sized bowl.
Cover and refrigerate for at least 1 hour.
Mix again before serving.
Refrigerate leftovers.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 119 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 110 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
| Total Sugars | 3 g |
| Added Sugars included | 1 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 16 mg |
| Iron | 1 mg |
| Potassium | 166 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pasta Vegetable Salad. Recipe source: Eating Smart Being Active Recipes Colorado State University and University of California at Davis. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.