Veggie Pasta Salad
I made this Veggie Salad with Pasta on Sunday and I am taking a one cup serving with me each day this week for lunch. It’s fresh alternative to the sandwiches and wraps I usually take and it just tastes like summer! Give it a try and let me know what you think!
This recipe is exactly the opposite of traditional Pasta salad with veggies. As you will see, it’s light on the pasta but NOT light on taste or visual appeal. It’s got traditional pasta salad beat on color, crunch and volume, so ENJOY!
Simple Ingredients
Here’s what I use, but feel free to modify and substitute what sounds good to you…
2 Cups Cooked Whole Wheat Spaghetti
1 Can of Black Olives, Drained
3 Cucumbers, Chopped
3 Peppers, Chopped. (I like to use all different color peppers, but any will do)
1 Red Onion, Chopped
1/4 Bottle Kraft Fat Free Italian Salad Dressing
Sea Salt, Course Black Pepper and Garlic Powder
Parmesan Cheese
Combine all ingredients. You may want to add some seasonings: I like to add course black pepper, sea salt and garlic powder, but this is a personal preference. Stir well until pasta and veggies are coated with dressing. Don’t worry if it doesn’t seem like enough dressing, it will after it sits over night. Refrigerate over night or at least for a few hours. Sprinkle with parmesan cheese before serving.
Enjoy!
Hi Terra!
I just think you need to know how much I LOVE and look forward to incorporating your Tuesday recipes into my “healthy week”.
I have all of he ingredients for your latest pasta salad and can’t wait to make it! Thanks so much for sharing with us!!
Jan