Garden Vegetable Pasta Salad

Yield: 7 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 174
  • Calories from fat: 29%
  • Fat: 5.6g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 1.5g
  • Protein: 8.2g
  • Carbohydrate: 22.5g
  • Fiber: 2.5g
  • Cholesterol: 9mg
  • Iron: 1.6mg
  • Sodium: 362mg
  • Calcium: 87mg

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

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