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Garden Vegetable Pasta Salad

chef.samuel's picture
Ingredients
  Rotini 5 1⁄2 Ounce (2 Cups)
  Cheese 5 Ounce (1 Container)
  Snack neufchatel cheese with garden vegetables 1⁄2 Cup (8 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Peas and carrots 10 Ounce, drained (1 Package)
  Broccoli flowerets 1 Cup (16 tbs)
Directions

Cook pasta according to package directions.
Rinse with cold water; drain well.
Mix together cheese snack and milk in large bowl.
Add pasta and remaining ingredients; toss lightly.

Recipe Summary

Difficulty Level: 
Very Easy
Course: 
Side Dish
Method: 
Tossed
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1623 Calories from Fat 721

% Daily Value*

Total Fat 82 g126.3%

Saturated Fat 49.2 g245.9%

Trans Fat 0 g

Cholesterol 224.4 mg74.8%

Sodium 3262.5 mg135.9%

Total Carbohydrates 149 g49.8%

Dietary Fiber 23.2 g92.6%

Sugars 27.1 g

Protein 87 g174.5%

Vitamin A 261.6% Vitamin C 133.8%

Calcium 123.1% Iron 37.4%

*Based on a 2000 Calorie diet

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Garden Vegetable Pasta Salad Recipe