Low Fat Vegetable Pasta Salad
This light, low fat, multicolored salad is an original. When I serve it at
potlucks, I'm always asked for the recipe. --- Kathy Crow, Cordova,
Alaska
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegetarian
low fat
picnics
potluck
zuchinni
broccoli
cauliflower
artichokes
vegetables
side dish
salads
brunch
american
pasta
lunch
spring
tangy
lunch
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 cup fat free sour cream
- 1 tablespoon prepared mustard
- dressing
- 1/2 teaspoon italian seasoning
- 1 medium zucchini thinly sliced
- 1/2 cup frozen peas thawed
- 12 ounces spiral pasta cooked and drained
- 6 green onions thinly sliced
- 2 cups frozen broccoli and cauliflower ; thawed and drained
- 1 1/2 cups thinly sliced carrots parboiled
- 1 cup thinly sliced celery
- 1 can sliced ripe black olives (2 1/4 ounces); drained
- 1 6-oz jar marinated artichoke hearts (6 oz); drained; and quartered
- 1/2 cup fat free mayonnaise
- 1/2 cup fat free italian salad dressing
- Carbohydrate 39.20647495993 g
- Cholesterol 32.20875 mg
- Fat 7.179987940705 g
- Fiber 4.32035214373067 g
- Protein 8.77797335737 g
- Saturated Fat 1.020651875 g
- Serving Size 1 1 Serving (272g)
- Sodium 486.702343749877 mg
- Sugar 34.8861228161993 g
- Trans Fat 0.691245909454998 g
- Calories 249 calories
In a large bowl, combine pasta, onions, zucchini, broccoli and cauliflower, carrots, celery, olives, peas and artichoke hearts. In a small bowl, combine dressing ingredients; mix well. Pour over salad and toss. Cover and refrigerate for at least 1 hour.
