Pasta And Vegetable Salad Recipe
Servings: 8
Ingredients
- 10 ounce Pasta shells, * see note
- 1 c. Frzn broccoli, thawed
- 1/2 c. Frzn carrots, thawed
- 1/2 c. Frzn peas, thawed
- 1/4 c. Sliced black olives, liquid removed
- 1/4 c. Parmesan cheese
- 1 jar marinated artichoke hearts, minced
- 1/3 c. Red wine vinegar
- 1/2 c. Vegetable oil
- 2 tsp Garlic salt
- 1 tsp Black pepper, or possibly to taste
- 1/2 c. Mayonnaise
Directions
- * Multi-colored vegie spirals are nice to use here if you can find them
- Cook pasta, drain and rinse with cool water. Mix with remaining salad ingredients. Pour garlic dressing over all, mixing gently. Chill.
- Garlic Dressing: Mix all ingredients with a wire whip.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 113g | |
| Recipe makes 8 servings | |
| Calories 448 | |
| Calories from Fat 297 | 66% |
| Total Fat 33.54g | 42% |
| Saturated Fat 4.21g | 17% |
| Trans Fat 0.35g | |
| Cholesterol 3mg | 1% |
| Sodium 144mg | 6% |
| Potassium 175mg | 5% |
| Total Carbs 30.34g | 8% |
| Dietary Fiber 2.5g | 8% |
| Sugars 2.12g | 1% |
| Protein 6.85g | 11% |
