Penn Herb Wellness Guide
Very Veggie Pasta Salad
Kate Miller
A variety of raw vegetables tossed with Italian dressing.
Ingredients
- 1/2 lb cucumber, peeled, quartered, and sliced
- 1/2 lb grape or cherry tomatoes, halved
- 1/2 lb carrots, peeled, cut lengthwise, and sliced
- 1/4 lb cauliflower, cut into florets
- 1 large green bell pepper, diced
- 1 bottle Italian salad dressing
- 1 Tbs Italian seasoning
- 1 tsp salt
- 1/2 tsp black pepper
- 1 lb tri-color rotini pasta, cooked, drained, and chilled
Directions
- Place all vegetables into a large plastic or glass bowl (do not use a metal bowl).
- Pour entire bottle of salad dressing over vegetables. Add seasonings and stir to combine. Refrigerate at least six hours or overnight.
- Add chilled, cooked pasta to vegetables and toss to combine. Serve immediately or refrigerate until serving.
Nutrition Facts
Calories 434
Calories from Fat 217 (50%)
(38%)Total Fat 25g
(19%)Saturated Fat 4g
Polyunsaturated Fat 11g
Monounsaturated Fat 5g
(0%)Cholesterol 0mg
(68%)Sodium 1636mg
(9%)Potassium 327mg
Total Carbohydrate 48g
(11%)Dietary Fiber 3g
Sugars 9g
Sugar Alcohols 0g
(14%)Protein 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of USregistered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.