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Springtime Pasta Salad

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Recipe

A delicious and refreshing pasta salad is perfect for spring or summer.

 

Yield

4 servings

Prep

15 min

Cook

15 min

Ready

30 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
16 ounces spaghetti
thin, cooked
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1 ½ cups broccoli, frozen
cuts, thawed and cooked
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½ cup onions
chopped
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2 cloves garlic
chopped fine
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2 cups green peas
frozen, thawed
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½ cup sweet bell peppers
chopped
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8 ounced mushrooms
sliced
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¼ cup parsley leaves
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Dressing
3 tablespoons white vinegar
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3 tablespoons lemon juice
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1 tablespoon prepared mustard
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4 tablespoons olive oil, extra-virgin
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2 teaspoons salt
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½ teaspoon basil
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½ teaspoon oregano
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½ teaspoon thyme
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¼ teaspoon black pepper
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teaspoon cayenne pepper
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Ingredients

Amount Measure Ingredient Features
462.4 ml/g spaghetti
thin, cooked
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355 ml broccoli, frozen
cuts, thawed and cooked
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118 ml onions
chopped
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2 cloves garlic
chopped fine
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473 ml green peas
frozen, thawed
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118 ml sweet bell peppers
chopped
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8 ounced mushrooms
sliced
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59 ml parsley leaves
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Dressing
45 ml white vinegar
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45 ml lemon juice
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15 ml prepared mustard
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6E+1 ml olive oil, extra-virgin
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1E+1 ml salt
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2.5 ml basil
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2.5 ml oregano
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2.5 ml thyme
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1.3 ml black pepper
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0.6 ml cayenne pepper
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Directions

Prepare spaghetti according to package directions; drain.

In a large pot, cook broccoli in boiling water until crisp yet tender, about 4 minutes.

Drain and add to pasta.

Add onions, garlic, peas, bell peppers, mushrooms, and parsley to pasta.

To prepare dressing, combine vinegar, lemon juice, mustard, oil, salt, basil, oregano, thyme, black pepper, and cayenne pepper in a mixing bowl.

Pour dressing over pasta mixture and toss gently until well mixed.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 60123% from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1376mg 57%
Total Carbohydrate 32g 32%
Dietary Fiber 8g 34%
Sugars g
Protein 39g
Vitamin A 36% Vitamin C 84%
Calcium 9% Iron 30%
* based on a 2,000 calorie diet How is this calculated?
 

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