| |
| INGREDIENTS |
| Dressing: |
|
| 1 cup |
fat-free salad dressing (i.e. Miracle Whip) |
| 1 tsp. |
dried basil leaves |
| 1 tsp. |
dried oregano leaves |
| ¼ tsp. |
garlic powder |
| ¼ tsp. |
black pepper |
| Salad: |
|
| 2 cups |
(5 oz.) mini pasta (rotini or bow tie pasta) cooked and drained |
| 1 |
medium cucumber, peeled, seeded, and sliced |
| 1 cup |
cherry tomatoes, halved |
| 1 cup |
yellow or red pepper, cut into strips |
| ¾ cup |
Creamy Italian Dressing |
|
|
|
| RECIPE |
- Mix dressing ingredients in an airtight container. Refrigerate for several hours to let flavors blend. Dressing will keep for up to 2 weeks in refrigerator.
- Toss together the pasta, cucumber, tomatoes, and pepper strips.
- Dress with ¾ cup of the Creamy Italian Dressing.
- Refrigerate for ½-1 hour before serving.
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|
|
| SERVING SUGGESTION |
SERVING SIZE:
1 cup
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
125 |
|
| Total Fat |
1 g |
|
| Sodium |
360 mg |
|
| Total Carbohydrates |
25 g |
|
| Fiber |
1 g |
|
| Protein |
3 g |
|
|
|
