Pasta Salad with Vegetables, Walnuts and Fruit

  • Yield: 28 servings


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


  1. Cook pasta according to package directions, drain.
  2. 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