Eat Without

Pasta Primavera Salad

Source: Oklahoma Nutrition Information and Education ONIE Project

Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.

Use whole grain pasta to boost the fiber in this tasty spring salad.

Makes
6 Servings

Ingredients

  • 12 ounces uncooked pasta
  • 1 package (10 ounces) frozen mixed vegetables
  • 1 cup low-fat salad dressing
  • 1/2 cup reduced-fat cheese (shredded)
  • 3 hard boiled eggs, sliced

Directions

  1. Wash hands with soap and water.
  2. Cook pasta according to package directions. Rinse in cold water to stop cooking and prevent sticking. Drain.
  3. Cook vegetables until just tender. Drain and cool.
  4. Combine cold pasta, vegetables, and salad dressing.
  5. Top with sliced eggs and cheese.
  6. Refrigerate until time to serve.

Notes

Low-fat cheddar cheese used for nutrition analysis and costing.

Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.