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Easy Pasta Salad

6 Hr(s) 15 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
1 large bag tri-color corkscrew shaped pasta
1 large bag California style frozen veggies (broccoli, cauliflower and carrots)
1 1/2 cups or to taste balsamic vinaigrette salad dressing
1 can black olives, drained and chopped (optional)
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Let's Make It
1
Boil pasta as directed on bag. Cook vegetables as directed on bag. Drain both and mix together with the vinaigrette.
2
Chill in fridge for 6 hours or overnight.
3
Add olives before serving and mix again.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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