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Summer Veggie Pasta Salad
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Summer Veggie Pasta Salad

1 Hr(s) 50 Min(s)
20 Min(s) Prep
1 Hr(s) 30 Min(s) Cook
Healthy Living
Make use of your farmers' market veggies with this Summer Veggie Pasta Salad. Enjoy all your favorite summer veggies alongside orecchiette!
What You Need
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16 servings
Original recipe yields 16 servings
1 lb. orecchiette pasta, uncooked
4 cups small broccoli florets
1 pkg. (5 oz.) baby spinach leaves
2 cups grape tomato es
1 yellow pepper, chopped
12 slices OSCAR MAYER Hard Salami, cut into strips
3/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup chopped fresh basil
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Let's Make It
1
Cook pasta in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 4 min.; drain. Cool.
2
Combine pasta mixture with all remaining ingredients except cheese and basil in large bowl. Refrigerate 1 hour.
3
Top with cheese and basil before serving.
Kitchen Tips
Tip 1
Substitute
Prepare using OSCAR MAYER Cracked Black Pepper Hard Salami.
Tip 2
Note
This satisfying salad can be refrigerated up to 4 hours before topping with the cheese and basil as directed just before serving.
Tip 3
Serving Suggestion
Enjoy this colorful side dish at your next summer get-together along with a serving of your favorite grilled lean meat.
Nutrition
Calories
170
Calories From Fat
0
% Daily Value*
Total Fat 5g
6%
Saturated Fat 1.5g
8%
Trans Fat 0g
Cholesterol 5mg
2%
Sodium 260mg
11%
Total Carbohydrates 25g
9%
Dietary Fibers 2g
7%
Sugars 3g
6%
Protein 7g
14%
Vitamin A
30%
Vitamin C
45%
Calcium
6%
Iron
8%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
16 servings, 1 cup each
* 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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