Primavera Pasta Salad

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 292
  • Fat: 8.1g
  • Saturated fat: 4.1g
  • Protein: 15.4g
  • Carbohydrate: 41.8g
  • Cholesterol: 32mg
  • Iron: 1.8mg
  • Sodium: 812mg
  • Calories from fat: 24%
  • Fiber: 7.2g
  • Calcium: 210mg


  • 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


  1. 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.
  2. 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.
  3. Combine pasta mixture, tomato, and next 3 ingredients. Add bacon mixture; toss well. Sprinkle with cheese. Serve chilled.
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