Summer Vegetable and Pasta Salad
Equipment
- Cutting Board
- Knife
- Large Bowl
- Large Spoon
Ingredients
- 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
Instructions
- Directions
- Cook pasta according to package directions. Rinse with cold water. Place in large bowl.
- Add remaining ingredients and mix well. Serve.
- Refrigerate leftovers within 2 hours.
Notes
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.
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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