![](/wp-content/uploads/2021/10/AZ-Health-Zone-Small.png)
Summer Vegetable and Pasta Salad
Ingredients:
- 3 cups whole wheat pasta, dry
- 1 cup broccoli, chopped
- 1 cup diced cucumber, peeled
- 1 cup summer squash, sliced
- ¾ cup Italian salad dressing
Directions:
1. Cook pasta according to package directions. Rinse with cold water. Place in large bowl.
2. Add remaining ingredients and mix well. Serve.
3. Refrigerate leftovers within 2 hours.
Nutrition Facts (Per Serving):
Calories, 180; Carbohydrate, 33 g; Protein, 5. g; Total Fat, 3. g; Saturated Fat, 0. g; Trans Fat, 0. g; Cholesterol, 0 g; Fiber, 3.98 g; Total Sugars, 5 g; Sodium, 311. mg; Calcium, 29. mg; Folate, 16 mcg; Iron, 1.3 mg; Calories from Fat, 16%.Makes 6 servings, Serving Size 1 cup.
![](https://www.azhealthzone.org/wp-content/uploads/2021/10/summer-vegetable-and-pasta-salad-1.jpg)
Summer Vegetable and Pasta Salad
Rate this Recipe
![Summer Vegetable and Pasta Salad](https://www.azhealthzone.org/wp-content/uploads/2021/10/summer-vegetable-and-pasta-salad-1.jpg)
Ingredients
- 3 cups whole wheat pasta, dry
- 1 cup broccoli, chopped
- 1 cup diced cucumber, peeled
- 1 cup summer squash, sliced
- ¾ cup Italian salad dressing
Directions
1. Cook pasta according to package directions. Rinse with cold water. Place in large bowl.
2. Add remaining ingredients and mix well. Serve.
3. Refrigerate leftovers within 2 hours.
Nutrition Facts (Per Serving)
Calories, 180; Carbohydrate, 33 g; Protein, 5. g; Total Fat, 3. g; Saturated Fat, 0. g; Trans Fat, 0. g; Cholesterol, 0 g; Fiber, 3.98 g; Total Sugars, 5 g; Sodium, 311. mg; Calcium, 29. mg; Folate, 16 mcg; Iron, 1.3 mg; Calories from Fat, 16%.Makes 6 servings, Serving Size 1 cup.