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    You are in: Home / Recipes / Summer Vegetable Pasta Salad Recipe
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    Summer Vegetable Pasta Salad

    Average Rating:

     2 Total Reviews

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    • on February 18, 2009

      I only used the dressing for this as I usually do pasta salad the cheap and slacker way. I use whatever pasta I have in the cupboard and a bag of frozen mixed veggies. I used a bag of southwestern frozen veggies with lots of beans in it to give a little extra protein and substance. It makes for a great meal. The dressing was perfect and the cajun seasoning in it really matched the veggies well. I also added a 1/2 tsp of onion powder to it.

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    • on April 22, 2008

      Delicious and pretty easy to make too. I would consider it more of a side than a main dish, but it is a very tasty and quick side dish to make ahead. The thing I liked best about this recipe as opposed to other pasta salads is that it tasted so light and refreshing. No overpowering. Also I used roasted broccoli because I had some left over and it was delicious. I think this would be a great use of left over roasted veggies.

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    Nutritional Facts for Summer Vegetable Pasta Salad

    Serving Size: 1 (314 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 342.6
     
    Calories from Fat 148
    43%
    Total Fat 16.4 g
    25%
    Saturated Fat 2.0 g
    10%
    Cholesterol 0.0 mg
    0%
    Sodium 259.4 mg
    10%
    Total Carbohydrate 40.6 g
    13%
    Dietary Fiber 6.1 g
    24%
    Sugars 5.2 g
    21%
    Protein 11.0 g
    22%
    Detailed Nutrition Values About Nutrition Info
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