Ingredients
12 ounces pasta (any shape)
1 package frozen mixed vegetables
1 package dry vegetable soup mix
1 cup low-fat salad dressing
1/2 cup cheese
reduced-fat (shredded)
3 hard boiled eggs (sliced)
Steps
Wash hands with soap and water.
Cook pasta according to package directions. Rinse in cold water to stop cooking and prevent sticking. Drain.
Cook vegetables until just tender. Drain and cool.
Combine cold pasta, vegetables, envelope of soup mix and salad dressing.
Top with sliced eggs and cheese.
Refrigerate until time to serve.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 367 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 88 mg |
| Sodium | 937 mg |
| Carbohydrates | 61 g |
| Dietary Fiber | 5 g |
| Total Sugars | 6 g |
| Added Sugars included | 1 g |
| Protein | 16 g |
| Vitamin D | 1 mcg |
| Calcium | 123 mg |
| Iron | 3 mg |
| Potassium | 257 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Pasta Primavera Salad. Recipe source: Oklahoma Nutrition Information and Education ONIE Project. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.