Pasta Salad

Connecticut wic program

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

Pasta Salad

3.75 from 28 votes
Light Italian dressing gives this colorful, veggie-stocked salad some zest
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Prep Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6
Course: Salads, Side Dish
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Mix all ingredients in a medium-sized bowl.
  2. Cover and refrigerate for at least one hour.
  3. 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.

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