Pasta Salad I Recipe

Recipesfull introduces to you: Pasta Salad Recipes. (Pasta Salad I Recipe). Yummy vegetable pasta salad featuring fresh vegetables and a light dressing. This salad is great served with bar-b-q chicken or burgers and garlic toast. If I'm serving this salad to seniors, I usually par-boil the vegetables in the microwave for 3-4 minutes, just until tender.

Brief

Servings: 6

Yield: 6 servings

Pasta Salad I Recipe

Ingredients

3 cups fusilli pasta

¾ cup broccoli florets

¾ cup cauliflower florets

½ cup red onion

sliced

½ cup thinly sliced carrots

½ cup red bell pepper

chopped

½ cup chopped green bell pepper

½ cup chopped mushrooms

½ cup chopped celery

¾ cup light mayonnaise

¼ cup distilled white vinegar

¼ cup white sugar

salt and pepper to taste

Chinese Pasta Salad

Salad

Directions

Step 1

Cook pasta according to package directions. Drain and rinse pasta under cold water.

Step 2

Place pasta in a large serving bowl add the all the vegetables and toss to combine.

Step 3

Combine the mayonnaise vinegar and sugar together whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.

Nutritional Information

Pasta Salad I Recipe

Servings Per Recipe:6

Calories: 472.2

% Daily Value *

Protein: 15.8g 32%

Carbohydrates: 97.1g 31%

Dietary Fiber: 5.3g 21%

Sugars: 13.8g

Fat: 1.9g 3%

Saturated Fat: 0.3g 2%

Vitamin A Iu: 2248.4IU 45%

Niacin Equivalents: 6.2mg 48%

Vitamin B6: 0.3mg 19%

Vitamin C: 43.2mg 72%

Folate: 49.5mcg 12%

Calcium: 43.5mg 4%

Iron: 1.8mg 10%

Magnesium: 70.1mg 25%

Potassium: 462.2mg 13%

Sodium: 30.7mg 1%

Thiamin: 0.2mg 15%

Calories From Fat: 16.9

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.