Quick and Easy Pasta Salad

Quick and Easy Veggie Pasta

Find this recipe and more in the Weekly Meal Plan for January 31-February 6, 2021

Quick and Easy Pasta Salad

Quick and Easy Veggie Pasta

Tonia Bloom
Frozen mixed vegetables make this side dish super quick and easy. The mix we chose has yellow squash, green beans, onion strips, julienne carrots, and diced red bell pepper. You can choose any combination you like.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Side Dish
Diet Blue, Low Fat
Servings 6
Cost $1.32 per serving

Ingredients
  

  • 10 ounces Whole Wheat Elbow Pasta
  • 24 ounces Frozen Mixed Vegetables such as Birds Eye®Normandy Blend
  • 1 cup Grape or Cherry Tomatoes cut in half
  • ½ cup Red Onion sliced thin
  • 1 cup Light Italian Salad Dressing
  • ¼ cup Parmesan Cheese shredded

Instructions
 

  • Cook the pasta according to package directions for al dente; no salt added to water. Add mixed vegetables last 5 minutes of cooking time. Drain.
  • Toss all ingredients in the same pot that pasta and mixed veggies were cooked in. Cover and keep warm until ready to serve.
  • Makes about 10 cups.
    About 1⅔-cups per serving.
    Store leftovers covered in refrigerator for up to one week.
Nutrition Facts
Quick and Easy Veggie Pasta
Amount per Serving
Calories
307
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
1
g
6
%
Cholesterol
 
3
mg
1
%
Sodium
 
411
mg
18
%
Carbohydrates
 
40
g
15
%
Fiber
 
7
g
29
%
Sugar
 
4
g
4
%
Protein
 
8
g
16
%
Carb Count
 
2.5
16
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Camping Recipes, Heart Healthy, High Fiber, High Protein, Meal Prep Recipes, Potluck Recipes, Quick Dishes, Salads - Side, Vegetable Dishes
Food Groups ***Grains = 2 servings, Vegetables = 1.5 servings
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