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Ingredients

4 cups cooked rotini pasta
2 cups chopped tomatoes
1 cup chopped broccoli
¼ cup sliced black olives
2 teaspoons dry Italian herbs
2 Tablespoons grated Parmesan cheese
8 ounces low-fat Italian salad dressing (about 1 cup)

Directions

  1. Wash hands with soap and water.
  2. Combine the cooked pasta, tomatoes, broccoli and black olives together in a bowl.
  3. Add the herbs, cheese and salad dressing. Stir together and refrigerate until ready to serve.
  4. Refrigerate leftovers within 2 hours.

    Photo and recipe adapted from Nutrition Matters.

Notes

  • Try adding other vegetables such as corn, cucumber and avocado.
  • Try whole-wheat pasta.
  • Low-fat vinaigrette salad dressing also works in this recipe.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

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Makes:
6 cups
Prep time:
15 minutes
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