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Vegetable Pasta Salad
Ingredients:
- 1 cup cooked orzo pasta
- 1 cup lightly steamed asparagus, cut the same size as the pasta, or peas
- ½ cup chopped red bell pepper or carrots
- ½ cup sliced green onions
- ½ cup chopped yellow summer squash
- 1 cup chopped fresh spinach
- 1 cup small cherry tomatoes (optional)
- 2 Tablespoons grated Parmesan cheese
- ¼ cup low-fat oil and vinegar dressing
- salt to taste
Directions:
- Wash hands with soap and warm water. Wash fresh vegetables before preparing.
- Combine the pasta, asparagus, peppers, onions, squash, spinach, tomatoes, dressing, and Parmesan cheese in a large bowl.
- Toss to coat with the dressing. Add salt to taste.
- Serve with grilled chicken or fish at a barbecue or picnic.
Nutrition Facts (Per Serving):
calories, 183; carbohydrate, 16 g; protein, 5 g; total fat, 2 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 3 g; total sugars, 4 g; sodium, 264 mg; calcium, 76 mg; folate, 77 mcg; iron, 2 mg; percent calories from fat, 10%.Makes 4 servings.
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Vegetable Pasta Salad
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![Vegetable Pasta Salad](https://www.azhealthzone.org/wp-content/uploads/2021/10/vegetable-pasta-salad-1.jpg)
Ingredients
- 1 cup cooked orzo pasta
- 1 cup lightly steamed asparagus, cut the same size as the pasta, or peas
- ½ cup chopped red bell pepper or carrots
- ½ cup sliced green onions
- ½ cup chopped yellow summer squash
- 1 cup chopped fresh spinach
- 1 cup small cherry tomatoes (optional)
- 2 Tablespoons grated Parmesan cheese
- ¼ cup low-fat oil and vinegar dressing
- salt to taste
Directions
- Wash hands with soap and warm water. Wash fresh vegetables before preparing.
- Combine the pasta, asparagus, peppers, onions, squash, spinach, tomatoes, dressing, and Parmesan cheese in a large bowl.
- Toss to coat with the dressing. Add salt to taste.
- Serve with grilled chicken or fish at a barbecue or picnic.
Nutrition Facts (Per Serving)
calories, 183; carbohydrate, 16 g; protein, 5 g; total fat, 2 g; saturated fat, 1 g; trans fat, 0 g; cholesterol, 3 mg; fiber, 3 g; total sugars, 4 g; sodium, 264 mg; calcium, 76 mg; folate, 77 mcg; iron, 2 mg; percent calories from fat, 10%.Makes 4 servings.