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RECIPES

 

Vegetable Pasta Salad

  • 6 ounces corkscrew pasta, uncooked (about 2 cups)
  • 14-16 ounces canned green beans, drained
  • 8 ounces canned whole kernel corn, drained
  • 8 ounces canned sliced carrots, drained
  • 2-½ ounces canned sliced ripe olives, drained
  • 1 cup bottled low-calorie Italian dressing
  • ⅓ cup sliced green onion (about 1)
  • ⅓ cup diced red or green pepper (about ⅓)
  • 6-8 romaine lettuce leaves, if desired

Optional

  • 1 cup cooked, cubed, boneless, skinless chicken

Cook pasta as package directs; rinse with cold water and drain well. In a large bowl, combine all ingredients except lettuce; toss to coat vegetables and pasta with dressing. Serve on lettuce-lined plates, if desired. Makes six to eight servings.

Without Chicken:

NUTRIENT VALUES

Serving Amount: ¾ cup
Servings: 6-8
Calories: 163.8
Protein: 4.7g
Carbohydrate: 28.6g
Fat: 3.5g
Sodium: 447.9mg
Fiber: 3.3g

With Chicken:

NUTRIENT VALUES

Serving Amount: ¾ cup
Servings: 6-8
Calories: 194.7
Protein: 10.1g
Carbohydrate: 28.6g
Fat: 4.4g
Sodium: 458.7mg
Fiber: 3.3g
Vegetable Pasta Salad