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SHELL PASTA SALAD WITH VEGGIES

You can serve this with a purchased lowfat dressing or try this mustard vinaigrette: In a jar, combine 2 Tbsp apple cider vinegar, 2 Tbsp vegetable oil (such as olive), 1/4 cup orange juice, 2 tsp mustard, 1 Tbsp grated parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, and 1/4 tsp salt. Shake to blend.

30 minutes
Serves: 6

10 ounces of small shell pasta, cooked and chilled
1 sweet green pepper, diced
1 sweet red pepper, diced
1 cup of cucumber, diced
2 medium carrots, diced
1 rib of celery, diced
1 small red onion, diced
5 radishes, diced
1/4 cup lowfat cottage cheese (optional)
1 7 oz can of tuna, packed in water (optional)
 

1. In a large pot of water, cook pasta until firm-tender (al dente). Drain and rinse under cold water; chill.

2. Dice all vegetables and add to pasta. Add cottage cheese or tuna (optional). Dress with lowfat dressing. Serve.
 

Nutrients per serving: 1 cup
Calories 254; Saturated Fat 0.6 g; Iron 2.4 mg; Protein 8 g; Cholesterol 1 mg; Calcium 27 mg; Carbohydrate 47 g; Vitamin A 757 RE; Sodium 26 mg; Total Fat 4.0 g; Vitamin C 40 mg; Dietary Fiber 4 g

USDA Food & Nutrition Services - Team Nutrition: Food, Family & Fun
 - www.usda.gov/