Italian Pasta Salad

127 Ratings

Makes: 8 servings

Total Cost: $$$$

Fresh and crunchy broccoli, carrot, bell pepper, and green onion, make this easy and delicious pasta salad burst with flavor! This pasta salad would be an excellent side dish to grilled meat, fish, or tofu.

Ingredients

4 cups pasta, cooked
2 cups broccoli (blanched, pieces)
1 cup carrot (cooked, slices)
1/2 cup red pepper (strips)
1/4 cup green onion (sliced)
1/2 cup Italian salad dressing, light or reduced fat (can use 1/2 to 3/4 cup)

Directions

1. Mix all ingredients together and refrigerate for about 30 minutes before serving.

Notes

For a more hearty salad, add strips of cooked ham, a can of cooked red beans or sprinkle with grated cheese.
Learn more about:

Source:

Oregon’s Healthy Harvest Recipes
Oregon State University Cooperative Extension Service

Nutrition Information

Serving Size: 1/8 of recipe (153g)

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Nutrients	Amount
Total Calories	135
Total Fat	1 g
Saturated Fat	0 g
Cholesterol	0 mg
Sodium	183 mg
Carbohydrates	27 g
Dietary Fiber	3 g
Total Sugars	3 g
Added Sugars included	0 g
Protein	5 g
Vitamin D	0 mcg
Calcium	28 mg
Iron	1 mg
Potassium	195 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients	Amount
Total Calories	135
Total Fat	1 g
Saturated Fat	0 g
Monounsaturated Fat	0 g
Polyunsaturated Fat	0 g
Linoleic Acid	0 g
α-Linolenic Acid	0 g
Omega 3 - EPA	0 mg
Omega 3 - DHA	0 mg
Cholesterol	0 mg
Carbohydrates	27 g
Dietary Fiber	3 g
Total Sugars	3 g
Added Sugars included	0 g
Protein	5 g
Minerals
Calcium	28 mg
Potassium	195 mg
Sodium	183 mg
Copper	109 mcg
Iron	1 mg
Magnesium	22 mg
Phosphorus	80 mg
Selenium	19 mcg
Zinc	1 mg
Vitamins
Vitamin A	157 mcg RAE
Vitamin B6	0.1 mg
Vitamin B12	0 mcg
Vitamin C	33 mg
Vitamin D	0 mcg
Vitamin E	1 mg
Vitamin K	32 mcg
Folate	108 mcg DFE
Thiamin	0.2 mg
Riboflavin	0.2 mg
Niacin	2 mg
Choline	11 mg