Pasta Primavera Salad

Use whole grain pasta to boost the fiber in this tasty spring salad.

• Prep: 15 min
• Cook: 15 min
• Total: 30 min
• Servings: 6
• Cuisine: American
• Difficulty: Easy

Dietary

• Vegetarian
• Nut-Free
• Low-Saturated-Fat
• Pescatarian
• Low-Fat
• Low-Sugar
• Low-Calorie

Tags

• quick
• healthy
• fresh

Ingredients

• 12 ounce pasta (uncooked)
• 10 ounce frozen mixed vegetables
• 1 cup low-fat salad dressing (low-fat)
• 0.5 cup reduced-fat cheese (shredded)
• 3 whole hard boiled eggs (hard boiled, sliced)

Instructions

1. Cook pasta according to package directions.
2. Rinse in cold water to stop cooking and prevent sticking.
3. Drain.
4. Cook vegetables until just tender.
5. Drain and cool.
6. Combine cold pasta, vegetables, and salad dressing.
7. Top with sliced eggs and cheese.
8. Refrigerate until time to serve.

Notes

Low-fat cheddar cheese used for nutrition analysis and costing.

Nutrition (per serving)

• Calories: 367
• Protein: 16.7 g
• Carbohydrates: 59.2 g
• Fat: 6.4 g
• Fiber: 5.2 g
• Sodium: 559 mg
• Saturated Fat: 2.5 g
• Sugar: 5.9 g
• Cholesterol: 110 mg