Connecticut wic program

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
Prep Time 10 minutes
Total Time 1 hour 10 minutes
Course Salads, Side Dish
Servings 6


  • 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


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


  • 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 . 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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