Pasta Salad with Vegetables, Walnuts and Fruit
- Yield: 28 servings
Ingredients
- 1-- (16-ounce) package tri-colored spiral pasta
- 3cups broccoli florets
- 1cup shredded or finely chopped carrots
- 1bunch green onions, chopped
- 1/2cup shelled edamame, cooked according to package directions
- 1/3cup sliced Kalamata olives
- 1/2cup sesame sees, toasted
- 1/2cup chopped walnuts
- 1/2cup dried cranberries
- 1/3 to 1/2cups Light Raspberry and Walnut Dressing or light dressing of choice
Instructions
- Cook pasta according to package directions, drain.
- In large bowl, combine all ingredients with cooked pasta except dressing. Toss with dressing. Makes about 14 cups.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age (2010).
Nutritional Info *per serving
- Calories 117
- Fat 4g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 38mg
- Carbohydrate 17g
- Fiber 2g
- Sugars 4g
- Protein 4g
