Vegetable Pasta Salad

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

Directions:

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. Combine the pasta, asparagus, peppers, onions, squash, spinach, tomatoes, dressing, and Parmesan cheese in a large bowl.
  3. Toss to coat with the dressing. Add salt to taste.
  4. Serve with grilled chicken or fish at a barbecue or picnic.

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.

The Supplemental Nutrition Assistance Program (SNAP) provides nutrition assistance to people with low income. It can help you buy nutritious foods for a better diet. To find out more, contact 1-800-352-8401. This institution is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP.

https://www.azhealthzone.org/recipes

Vegetable Pasta Salad

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Vegetable Pasta Salad
Dinner
2.00 Rating

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

Directions

  1. Wash hands with soap and warm water. Wash fresh vegetables before preparing.
  2. Combine the pasta, asparagus, peppers, onions, squash, spinach, tomatoes, dressing, and Parmesan cheese in a large bowl.
  3. Toss to coat with the dressing. Add salt to taste.
  4. Serve with grilled chicken or fish at a barbecue or picnic.

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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