Primavera Pasta Salad



6 servings (serving size: 2 cups)

Recipe from

Oxmoor House

Nutritional Information

Calories 292
Fat 8.1 g
Satfat 4.1 g
Protein 15.4 g
Carbohydrate 41.8 g
Cholesterol 32 mg
Iron 1.8 mg
Sodium 812 mg
Caloriesfromfat 24 %
Fiber 7.2 g
Calcium 210 mg


3 quarts water
1/2 teaspoon salt
8 ounces uncooked penne (tube-shaped pasta)
1/2 pound broccoli florets
1 cup sliced zucchini
Cooking spray
1 (6-ounce) package sliced Canadian bacon, cut into 1/4-inch strips
1/2 cup reduced-fat sour cream
2 tablespoons fat-free milk
2 cups grape tomatoes, halved
1 cup grated carrot
3/4 teaspoon freshly ground black pepper
1 (7-ounce) jar roasted peppers, drained and cut into 1/2-inch strips
1/2 cup (2 ounces) grated fresh Parmesan cheese


Bring water and salt to a boil. Add pasta; cook 9 minutes. Add broccoli; cook 2 minutes. Add zucchini; cook 2 minutes. Drain; keep warm.

Place a large nonstick skillet coated with cooking spray over medium heat until hot. Add bacon, and sauté 3 minutes. Stir in sour cream and milk.

Combine pasta mixture, tomato, and next 3 ingredients. Add bacon mixture; toss well. Sprinkle with cheese. Serve chilled.