Vegetable pasta salad

Health fare

December 18, 1990

In most cases it's not the salad, it's the dressing that contains the calories and fat. To slim a salad use as little dressing as possible so the salad is moist but not soggy with dressing. Also, let ingredients such as vegetables and pasta chill in the minimum amount of dressing for at least two hours to absorb dressing flavor.


2 ounces corkscrew macaroni

One 10-ounce package frozen cut broccoli, thawed and drained, or 2 cups sliced halved zucchini

1 cup chopped seeded tomato

2 tablespoons sliced green onion

1/3 cup oil-free Italian salad dressing

1/4 cup sliced radishes

2 cups torn lettuce

Cook macaroni according to package directions. Drain. Rinse with cold water.

In a large mixing bowl combine macaroni, broccoli or zucchini, tomato and green onion. Add salad dressing; toss to coat. Cover and chill for two to 24 hours.

To serve, stir sliced radishes into macaroni mixture. Serve over torn lettuce.

Better Homes and Gardens magazine

Nutritional breakdown

Makes 4 servings. Each serving has:

* Calories: 92

* Protein: 4 grams

* Carbohydrates: 15 grams

* Fat: 2 grams

* Cholesterol: 1 milligram

* Sodium: 183 milligrams

Shopping list

2 ounces corkscrew macaroni

1 10-ounce package frozen cut broccoli

1 large tomato

2 scallions

Oil-free Italian salad dressing


1 head lettuce

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