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.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

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Summer Vegetable and Pasta Salad

Rate this Recipe
Summer Vegetable and Pasta Salad
Dinner
Lunch
3.75 Rating

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.

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