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Veggie Salad-Pasta Toss
Veggie Salad-Pasta Toss

Veggie Salad-Pasta Toss

14 Review(s)
Cook Minutes 1 Hr 25 Min
Prep : 15 Min Cook: 1 Hr 10 Min
This pasta salad is brimming with whole wheat pasta, fresh vegetables and shredded cheese. Celebrate the summer harvest with our Veggie Salad-Pasta Toss recipe!
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10 Servings
Servings
Original recipe yields 10 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 cups whole wheat penne pasta, uncooked
2 cups halved trimmed fresh green beans
2 carrots
1 cucumber
1 yellow zucchini
1 cup cherry tomatoes, halved
1/4 cup chopped fresh parsley
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How do I make it ?
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Step 1
Cook pasta in large saucepan as directed on package, omitting salt and adding beans to the boiling water for the last 2 min.
Step 2
Meanwhile, cut carrots, cucumber and zucchini lengthwise in half, then crosswise into thin diagonal slices; place in large bowl. Add tomatoes and 1/4 cup dressing; toss to coat. Let stand 10 min.
Step 3
Drain pasta mixture. Rinse with cold water until cooled; drain well. Add to vegetable mixture with remaining dressing, parsley and cheese; mix lightly. Refrigerate 1 hour.
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Substitute
Mix 1/2 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing, 2 Tbsp. fresh lemon juice and 2 tsp. dried oregano leaves. Use instead of the sun-dried tomato dressing.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
140
Calories From Fat
0
% Daily Value
Total fat 0 g
Saturated fat 1 g
5 %
Cholesterol 5 mg
Sodium 190 mg
8 %
Total carbohydrate 23 g
8 %
Dietary fibre 0 g
Sugars 5 g
Protein 5 g
Vitamin A
25 %
Vitamin C
20 %
Calcium
6 %
Iron
8 %
Servings
10 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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