Name: Pasta Salad
Prep time: 10 min
Total time: 70 min
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

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

Pasta Salad

Light Italian dressing gives this colorful, veggie-stocked salad some zest

4.25 from 16 votes

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Prep Time 10

Total Time 1 10

Course Salads, Side Dish

Servings 6

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

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.