Pasta Primavera Salad
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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)
Instructions
- 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
| Calories | 367 |
|---|---|
| Protein | 16 g |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Cholesterol | 88 mg |
| Sodium | 937 mg |
| Carbohydrates | 61 g |
| Dietary Fiber | 5 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Oklahoma Nutrition Information and Education ONIE Project