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Chunky Veggie Pasta Salad Recipe

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You can vary this salad on the season or your own preferences. Mushrooms, sliced cucumber and diced or shredded carrots taste good in it. To make a main-dish salad, simply add shredded cheddar cheese and cubed cooked ham.
TOTAL TIME: Prep: 25 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 25 min. + chilling
MAKES: 2 servings

Ingredients

  • 1/3 cup uncooked small pasta
  • 1/4 cup small cauliflowerets
  • 1/4 cup small broccoli florets
  • 1/4 cup diced seeded tomato
  • 1/4 cup chopped green pepper
  • 1/4 cup diced onion
  • 2 tablespoons sliced ripe olives
  • 1/4 cup Italian salad dressing

Nutritional Facts

One serving (1 cup) equals 112 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 510 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

Directions

  1. Cook pasta according to package directions; drain and rinse in cold water. In a bowl, combine pasta with remaining ingredients; toss gently to coat. Cover and refrigerate for 3 hours or overnight. Yield: 2 servings.
Originally published as Chunky Veggie Pasta Salad in Cooking for One or Two Cookbook 2003, p68

Nutritional Facts

One serving (1 cup) equals 112 calories, 2 g fat (0 saturated fat), 1 mg cholesterol, 510 mg sodium, 21 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1 vegetable.

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