Veggie Salad-Pasta Toss

85 10 servings, 1-1/3 cups (325 mL) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
1
hr.
25
min.
Servings

10 servings, 1-1/3 cups (325 mL) each

This pasta salad is brimming with whole wheat pasta, fresh vegetables and shredded cheese. Celebrate the summer harvest with our Veggie Salad-Pasta Toss recipe!

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What You Need

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Make It

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  • Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
  • Meanwhile, cut carrots, cucumber and zucchini lengthwise in half, then crosswise into thin diagonal slices; place in large bowl. Add tomatoes and 1/4 cup dressing; toss to coat. Let stand 10 min.
  • Drain pasta mixture. Rinse with cold water until cooled; drain well. Add to vegetable mixture with remaining dressing, parsley and cheese; mix lightly. Refrigerate 1 hour.

Substitute

Mix 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, 2 Tbsp. fresh lemon juice and 2 tsp. dried oregano leaves. Use instead of the sun-dried tomato dressing.

Servings

  • 10 servings, 1-1/3 cups (325 mL) each

Nutritional Information

Serving Size 10 servings, 1-1/3 cups (325 mL) each
AMOUNT PER SERVING
Calories 140
% Daily Value
Total fat 3.5g
Saturated fat 1g
Cholesterol 5mg
Sodium 190mg
Carbohydrate 23g
Dietary fibre 4g
Sugars 5g
Protein 5g
   
Vitamin A 25 %DV
Vitamin C 20 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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