Pasta Primavera Salad
Use whole grain pasta to boost the fiber in this tasty spring salad.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1/6 of recipe
367
Calories
17g
Protein
59g
Carbs
6g
Fat
5g
Fiber
6g
Sugar
559mg
Sodium
Saturated Fat 3 g · Cholesterol 110 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
uncooked pasta
12 ounces
frozen mixed vegetables
1 package (10 ounces)
low-fat salad dressing
1 cup
reduced-fat cheese
1/2 cup · shredded
hard boiled eggs, sliced
3
Instructions
- 1
Wash hands with soap and water.
- 2
Cook pasta according to package directions. Rinse in cold water to stop cooking and prevent sticking. Drain.
- 3
Cook vegetables until just tender. Drain and cool.
- 4
Combine cold pasta, vegetables, and salad dressing.
- 5
Top with sliced eggs and cheese.
- 6
Refrigerate until time to serve.
Source: USDA MyPlate Kitchen · Oklahoma Nutrition Information and Education ONIE Project
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