mpk-default-1000
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 Servings

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

Oklahoma Nutrition Information and Education
ONIE Project

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.