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

Directions:

1.    Cook pasta according to package directions.  Rinse with cold water.  Place in large bowl.
2.    Add remaining ingredients and mix well.  Serve.  
3.    Refrigerate leftovers within 2 hours.

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.

Summer Vegetable and Pasta Salad

Rate this Recipe
Summer Vegetable and Pasta Salad
Dinner
Lunch
3.75 Rating

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

Directions

1.    Cook pasta according to package directions.  Rinse with cold water.  Place in large bowl.
2.    Add remaining ingredients and mix well.  Serve.  
3.    Refrigerate leftovers within 2 hours.

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.