Veggie Pasta Salad - KNEP - Kentucky Nutrition Education Program


Veggie Pasta Salad

Receta en Español
Servings:6Serving Size:1 cup


  • 8 ounces macaroni
  • 1/4 cup reduced-fat Italian dressing
  • 1/2 cup chopped tomatoes
  • 1/2 carrot
  • 1/4 cup frozen peas, thawed
  • 1 tablespoon onion, diced
  • 1 stalk celery, sliced
  • 1/4 cucumber, thinly sliced
  • 1/4 frozen corn, thawed
  • 1/2 cup canned black beans or canned garbanzo beans (chickpeas), rinsed and drained (optional)


  1. Cook pasta as directed. Drain and cool.
  2. Add reduced fat Italian dressing and the vegetables to the pasta.
  3. Seal and shake to combine the ingredients. Chill before serving.
Source: KY Nutrition Education Program. University of Kentucky Cooperative Extensio. LEAP Curriculum

190 calories; 1.5g fat; 0g saturated fat; 0g trans fat; 0mg cholesterol; 140mg sodium; 36g carbohydrate; 2g fiber; 4g sugar; 0g added sugar; 0g added sugar; 7g protein; 0% daily value of vitamin D; 2% daily value of calcium; 10% daily value of iron; 4% daily value of potassium.