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Shell Pasta Salad with Veggies |
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30 minutes Serves: 6
You can serve this with a purchased lowfat dressing or try this mustard vinaigrette: In a jar, combine 2 Tbsp apple cider vinegar, 2 Tbsp vegetable oil (such as olive), 1/4 cup orange juice, 2 tsp mustard, 1 Tbsp grated parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, and 1/4 tsp salt. Shake to blend. |
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10 |
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ounces of small shell pasta, cooked and chilled |
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1 |
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sweet green pepper, diced |
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1 |
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sweet red pepper, diced cup of cucumber, diced |
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2 |
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medium carrots, diced |
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1 |
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rib of celery, diced |
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1 |
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small red onion, diced |
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5 |
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radishes, diced cup lowfat cottage cheese (optional) |
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1 |
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7 oz can of tuna, packed in water (optional) |
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| 1. |
In a large pot of water, took pasta until firm-tender (al dente). Drain and rinse under cold water; chill. |
| 2. |
Dice all vegetables and add to pasta. Add cottage cheese or tuna (optional). Dress with lowfat dressing. Serve. |
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Nutrients per serving
1 cup |
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| Calories |
254 |
Saturated fat |
0.6 g |
Iron |
2.4 mg |
| Protein |
8 g |
Cholesterol |
1 mg |
Calcium |
27 mg |
| Carbohydrate |
47 mg |
Vitamin A |
757 RE |
Sodium |
26 mg |
| Total Fat |
4 g |
Vitamin C |
40 mg |
Dietary Fiber |
4 g |
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At a local restaurant, ask to talk with the chef. Ask the chef what foods are lower in fat and if the restaurant highlights healthful menu choices. |
