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Pasta Primavera Salad

Image of Pasta Primavera Salad recipe in a bowl
Makes: 6 Servings

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

Ingredients

  • 12 ounces uncooked pasta
  • 1 package (10 ounces) frozen mixed vegetables
  • 1 cup low-fat salad dressing
  • 1/2 cup reduced-fat cheese (shredded)
  • 3 hard boiled eggs, sliced

Directions

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

Notes

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

Source:

Oklahoma Nutrition Information and Education
ONIE Project

Nutrition Information

Serving Size: 1/6 of recipe
Nutrients Amount
Total Calories 367
Total Fat 6 g
Saturated Fat 3 g
Cholesterol 110 mg
Sodium 559 mg
Carbohydrates 59 g
Dietary Fiber 5 g
Total Sugars 6 g
Added Sugars included 3 g
Protein 17 g
Vitamin D 1 mcg
Calcium 112 mg
Iron 3 mg
Potassium 230 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

Nutrients Amount
Total Calories 367
Total Fat 6 g
Saturated Fat 3 g
Monounsaturated Fat 2 g
Polyunsaturated Fat 1 g
Linoleic Acid 1 g
α-Linolenic Acid 0.1 g
Omega 3 - EPA 0 g
Omega 3 - DHA 0 g
Cholesterol 110 mg
Carbohydrates 59 g
Dietary Fiber 5 g
Total Sugars 6 g
Added Sugars included 3 g
Protein 17 g
Minerals
Calcium 112 mg
Potassium 230 mg
Sodium 559 mg
Copper 0 mg
Iron 3 mg
Magnesium 47 mg
Phosphorus 247 mg
Selenium 52 mg
Zinc 2 mg
Vitamins
Vitamin A 161 mcg
Vitamin B6 0.1 mg
Vitamin B12 0.4 mcg
Vitamin C 2 mg
Vitamin D 1 mcg
Vitamin E 1 mg
Vitamin K 12 mcg
Folate 218 mcg
Thiamin 0.5 mg
Riboflavin 0.4 mg
Niacin 3 mg
Choline 92 mg

N/A will display when nutrient data is unavailable

Please note: nutrient values are subject to change as data is updated

MyPlate Food Groups

Dairy 1/4 cups
Grains 2 ounces
Protein Foods 1/2 ounces
Vegetables 1/4 cups
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