Recipe
Salad
Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. Hodgson Mill whole wheat pasta | ||
| 2 c. fresh broccoli florets | ||
| 1 c. halved cherry tomatoes | ||
| ⅓ c. Walden Farms zesty Italian dressing | ||
| ¼ c. grated reduced-fat Parmesan cheese | ||
| ¼ c. sliced black olives |
Directions
- Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 minutes; drain. Place in a medium bowl.
- Add remaining ingredients; mix lightly.
- Refrigerate 3 hours or until chilled.
Nutrition facts
Servings
135 Calories per serving
Amounts Per Serving
- Total Fat: 1.5g
- Cholesterol: 3mg
- Sodium: 205mg
- Total Carbohydrates: 24g
- Protein: 5.5g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 40%
0%
Iron 15%
0%
Calcium 10%
Recipe Source:
www.kraftfoods.com, Hy-Vee HealthMarket, June 2012.