Quick Summer Pasta Salad
This pasta salad provides a whole spectrum of nutrients when you add a myriad of colorful vegetables like yellow and orange bell peppers, zucchini and tomatoes.
Makes 8 servings 3/4 cup each
Prep Time: 30 minutes
Total Time 30 minutes
Ease of Preparation: Easy
6 oz whole wheat rotini (2 cups dry)
1 cup cherry or grape tomatoes halved
1 cup diced yellow and orange bell peppers
1 cup grated carrots
1 cup frozen peas thawed
½ cup diced cucumbers
½ cup diced celery
¼ cup grated Parmesan
½ cup light Italian dressing
Fresh basil leaves cut into ribbons (garnish)
1. Cook pasta, stirring occasionally, until just tender, 8 to 10 minutes, or according to package directions. Drain and refresh under cold running water.
2. While rotini is cooking prepare the tomatoes, peppers, carrots, zucchini, cucumbers and celery. Grate the Parmesan cheese.
3. In a large bowl add the drained rotini and vegetables. Toss with Light Italian Dressing to coat well, sprinkle with parmesan and basil to garnish.
Nutritional Notes: per serving: calories 134; fat 3.5g (sat 0.8g, mono <0.5g, poly <0.5g); iron 1.6mg; cholesterol 2.2mg; calcium 52mg; carbohydrate 20g; sodium 195mg; protein 5g; fiber 4.7g
Nutrition Bonus: Vitamin A 50%; Vitamin C 80%; Calcium 6%; Iron 10%