Post by Tim Wescott on Apr 29, 2005 5:41:24 GMT -5
Pasta Salad:
3 cups cooked tricolor spiral pasta (1-1/2 cups dry),
or 3 cups other cooked pasta
1 large ripe tomato, cored, seeded, and chopped
1 medium green bell pepper, cored, seeded, and chopped
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 cup black olives, drained and sliced
1/2 cup prepared fat-free Italian or Parmesan-pepper dressing
Combine all the ingredients; toss to mix.
Chill to blend the flavors.
(This salad is even better the second day.) Makes 6 servings (6 cups total)
Nutritional Information Per Serving (1 cup):
Calories: 165
Fat: 4 g
Cholesterol: 10 mg
Sodium: 355 mg
Carbohydrate: 22 g
Dietary Fiber: 2 g
Sugars: 5 g
Protein: 9 g
3 cups cooked tricolor spiral pasta (1-1/2 cups dry),
or 3 cups other cooked pasta
1 large ripe tomato, cored, seeded, and chopped
1 medium green bell pepper, cored, seeded, and chopped
1 cup (4 ounces) shredded reduced-fat Cheddar cheese
1/2 cup black olives, drained and sliced
1/2 cup prepared fat-free Italian or Parmesan-pepper dressing
Combine all the ingredients; toss to mix.
Chill to blend the flavors.
(This salad is even better the second day.) Makes 6 servings (6 cups total)
Nutritional Information Per Serving (1 cup):
Calories: 165
Fat: 4 g
Cholesterol: 10 mg
Sodium: 355 mg
Carbohydrate: 22 g
Dietary Fiber: 2 g
Sugars: 5 g
Protein: 9 g