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AZ Health Zone

Vegetable Pasta Salad

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Servings: 4
Course: Dinner, Lunch, Salad
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Directions
  2. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  3. Combine the pasta, asparagus, peppers, onions, squash, spinach, tomatoes, dressing, and Parmesan cheese in a large bowl.
  4. Toss to coat with the dressing. Add salt to taste.
  5. 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.

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