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Springtime Pasta Salad

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Submitted by bongy

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

YIELD

4 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

16 462.4
OUNCES ML/G SPAGHETTI
thin, cooked
1 ½ 355
CUPS ML BROCCOLI, FROZEN
cuts, thawed and cooked
½ 118
CUP ML ONIONS
chopped
2 2
CLOVES CLOVES GARLIC
chopped fine
2 473
CUPS ML GREEN PEAS
frozen, thawed
½ 118
CUP ML SWEET BELL PEPPERS
chopped *
8 8
OUNCED OUNCED MUSHROOMS
sliced
¼ 59
CUP ML PARSLEY LEAVES
Dressing
3 45
TABLESPOONS ML WHITE VINEGAR
3 45
TABLESPOONS ML LEMON JUICE
1 15
TABLESPOON ML PREPARED MUSTARD
4 6E+1
TABLESPOONS ML OLIVE OIL, EXTRA-VIRGIN
2 1E+1
TEASPOONS ML SALT
½ 2.5
TEASPOON ML BASIL *
½ 2.5
TEASPOON ML OREGANO
½ 2.5
TEASPOON ML THYME *
¼ 1.3
TEASPOON ML BLACK PEPPER
⅛ 0.6
TEASPOON ML CAYENNE PEPPER

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

Comments

 

 

Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 601 23% 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?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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