Pasta Salad With Sun Dried Tomatoes And Vegetables Recipe

Summary

Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Health IndexHealthyServings4
CourseMethod
DishSpeciality
VegetarianMain Ingredient
Interest Group

Ingredients

 Fusilli/Macaroni shells1 Pound (Dried)
 Frozen peas10 Ounce, cooked according to package instructions and drained well (1 Package)
 Sun dried tomatoes3 Ounce, rehydrated and chopped (Not Oil Packed)
 Bell peppers2 , cut into julienne strips (Red, Yellow, Green, Or A Combination)
 Reduced fat italian dressing/Favorite purchased low fat / nonfat brand10 Tablespoon (1/2 Cup Plus 2 Tablespoons)
 Salt To Taste
 Pepper To Taste

Nutrition Facts

Serving size

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

Directions

MAKING
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.
SERVING
5) Serve immediately.
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