2 cups whole wheat pasta, cooked
1 medium cucumber, washed and diced
1 large tomato, washed and chopped
½ medium green pepper, diced
¼ medium onion, diced
½ cup frozen peas
¼ cup low-fat Italian salad dressing
Pasta Salad
Servings: 6
Ingredients:
Directions:
- Mix all ingredients in a medium sized bowl.
- Cover and refrigerate.
- Mix again before serving.
- Refrigerate leftovers.
Recipe Category
30 minutes or less, No cooking required
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.
Pasta Salad
Servings: 6
Ingredients:
2 cups whole wheat pasta, cooked
1 medium cucumber, washed and diced
1 large tomato, washed and chopped
½ medium green pepper, diced
¼ medium onion, diced
½ cup frozen peas
¼ cup low-fat Italian salad dressing
Directions:
- Mix all ingredients in a medium sized bowl.
- Cover and refrigerate.
- Mix again before serving.
- Refrigerate leftovers.
Nutrition Facts
6 serving per container
Serving size 1 cup
| Amount Per Serving | ||
|---|---|---|
| Calories | 100 | |
| % Daily Value* | ||
| Total Fat 1.5g | 2% | |
| Saturated Fat 0g | 0% | |
| Trans Fat 0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 95mg | 4% | |
| Total Carbohydrate 21g | 8% | |
| Dietary Fiber 5g | 18% | |
| Total Sugars 6g | ||
| Includes 0g Added Sugars | 0% | |
| Protein 4g | ||
| Vitamin D 0mcg | 0% | |
| Calcium 34mg | 2% | |
| Iron 1mg | 6% | |
| Potassium 375mg | 8% | |
The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
This institution is an equal opportunity provider.
This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland’s Department of Human Services and University of Maryland Extension. University programs, activities, and facilities are available to all without regard to race, color, sex, gender identity or expression, sexual orientation, marital status, age, national origin, political affiliation, physical or mental disability, religion, protected veteran status, genetic information, personal appearance, or any other legally protected class.