PastaVegetableSalad_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 6 Servings

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

Eating Smart Being Active Recipes
Colorado State University and University of California at Davis

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.