Vegetable and pasta toss

Vegetable and pasta toss



  • pkg - 1 oz
  • sliced green onions - 1/4 c
  • broccoli flowerets - 1 c
  • cauliflower flowerets - 1 c
  • thinly sliced carrot - 1/2 c
  • corkscrew pasta - 3/4 c
  • reduced calorie Italian salad dressing - 1/2 c

How to make vegetable and pasta toss:

Cook pasta according to package directions. Add broccoli and cauliflower to boiling pasta for the last minute of cooking; drain. Rinse with cold water; drain well.

In a large mixing bowl, combine pasta mixture, artichoke halves, carrot and green onions. Add the Italian dressing; toss to coat. Cover and refrigerate for 2 to 24 hours. Makes 6 servings with 78 calories, 3 g protein, 15 g carbohydrate and 1 g fat.

Recipe categories: Lunch/snacks, Salads, Main dish.

Vegetable and pasta toss
Average rating: 2.5 of 5, total votes: 4
Cook. Time: PT1H
Total Time: PT1H

Cause of complaint:

Related ingredients:
flour, salt optional, mayonnaise, crescent rolls, fresh tomatoes, sliced carrots, uncooked rice, head lettuce, cooked spaghetti, boneless chicken breasts or 4 boneless thighs, cooked and shredded
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