Connecticut wic program

This recipe provided by Connecticut Department of Public Health WIC and SNAP-Ed

Print Recipe
4 from 3 votes

Pasta Salad

Light Italian dressing gives this colorful, veggie-stocked salad some zest
Prep Time10 mins
Total Time1 hr 10 mins
Course: Salads, Side Dish
Servings: 6

Ingredients

  • 2 cups cooked whole wheat pasta (any shape) (WIC approved)
  • 1 cup cucumber (diced) (WIC approved)
  • 1 large tomato (chopped) (WIC approved)
  • 1/2 medium green bell pepper (diced) (WIC approved)
  • 1/4 medium onion (diced) (WIC approved)
  • 1/2 cup frozen peas (WIC approved)
  • 1/4 cup Italian light salad dressing

Instructions

  • Mix all ingredients in a medium-sized bowl.
  • Cover and refrigerate for at least one hour.
  • Mix again before serving. Refrigerate leftovers.

Notes

  • Try adding leftover vegetables.
  • Can add a 15 ounce can of your favorite beans, drained and rinsed.
Recipe adapted from: Eating Smart-Being Active Cookbook
This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP. SNAP helps low income people buy nutritious food for a better diet. To get more information contact the CT Department of Social Services at 1- (855) 626-6632 or WWW.CT.gov/dss . USDA does not endorse any products, services, or organizations. Provided by Department of Public Health in partnership with the University of Saint Joseph. This institution is an equal opportunity provider.
en English
X