Garden Vegetable Pasta Salad

recipe

Yield:

7 servings (serving size: 1 cup)

Recipe from

Nutritional Information

Calories 174
Caloriesfromfat 29 %
Fat 5.6 g
Satfat 1.2 g
Monofat 1.9 g
Polyfat 1.5 g
Protein 8.2 g
Carbohydrate 22.5 g
Fiber 2.5 g
Cholesterol 9 mg
Iron 1.6 mg
Sodium 362 mg
Calcium 87 mg

Ingredients

3 cups cooked rotini (corkscrew pasta)
1 cup broccoli florets
1 cup quartered cherry tomatoes
3/4 cup diced lean ham (3 ounces)
1/2 cup sliced carrot
1/2 cup vertically sliced red onion
1/3 cup sliced ripe olives
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh or 2 teaspoons dried basil
2 tablespoons chopped fresh parsley or 2 teaspoons dried parsley flakes
1/4 cup fat-free sour cream
1/4 cup low-fat buttermilk
1/4 cup light ranch dressing

Preparation

Combine first 10 ingredients in a bowl. Combine sour cream, buttermilk, and dressing; stir well. Pour over salad; toss to coat.

Note:

July 1996
My Notes

Only you will be able to view, print, and edit this note.

Add Note