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Tomato Pasta Salad

Notes

Recipe 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.
Photo of Tomato Pasta Salad
Prep time: 15 minutes
Makes: 6 cups
Nutrition Facts: View Label

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

    Photo and recipe adapted from Nutrition Matters.

Comment

We substituted 2 cups of asparagus instead of the broccoli, and high school students loved it! 

I seem to always have some kind of noodle at home and some Italian dressing somewhere in my fridge....thus this recipe is a super accessible one for me!  For the rest of the ingredients, I add what I have on hand.  This is one of my go-to packed lunches I make for myself -- for a couple of days at a time.

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