AZ Health Zone/ Dinner/ Lunch/ Salad

Vegetable Pasta Salad

Vegetable Pasta Salad

AZ Health Zone
0 from 0 votes
Course Dinner, Lunch, Salad
Cuisine American
Servings 4

Equipment

  • Cutting Board
  • Knife
  • Measuring Spoons
  • Measuring Cups
  • Large Bowl
  • Stirring Spoon

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

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.
Keyword Asparagus, Orzo, Spinach, Squash
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