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Pasta Salad With Sun Dried Tomatoes And Vegetables Recipe
|Fusilli/Macaroni shells||1 Pound (Dried)|
|Frozen peas||10 Ounce, cooked according to package instructions and drained well (1 Package)|
|Sun dried tomatoes||3 Ounce, rehydrated and chopped (Not Oil Packed)|
|Bell peppers||2 , cut into julienne strips (Red, Yellow, Green, Or A Combination)|
|Reduced fat italian dressing/Favorite purchased low fat / nonfat brand||10 Tablespoon (1/2 Cup Plus 2 Tablespoons)|
Calories 644 Calories from Fat 76
% Daily Value*
Total Fat 11 g16.4%
Saturated Fat 1.3 g6.3%
Trans Fat 0 g
Cholesterol 21.2 mg
Sodium 1156.1 mg48.2%
Total Carbohydrates 114 g38.1%
Dietary Fiber 11.4 g45.6%
Sugars 18.3 g
Protein 22 g44.6%
Vitamin A 38.4% Vitamin C 135.9%
Calcium 4.9% Iron 30.2%
*Based on a 2000 Calorie diet
1) Follow package instructions to cook the pasta.
2) Rinse with cold water and drain.
3) In a large bowl add pasta with remaining ingredients. Mix thoroughly.
4) Chill covered for 1 hour.
5) Serve immediately.