Pasta Vegetable Salad
Advertisement
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
Instructions
- 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
| Calories | 119 |
|---|---|
| Protein | 4 g |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 110 mg |
| Carbohydrates | 20 g |
| Dietary Fiber | 2 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Eating Smart Being Active Recipes Colorado State University and University of California at Davis