Déjeuner
Pasta Vegetable Salad
Ingredients, directions and serving information for Pasta Vegetable Salad.
La recette originale est en anglais.
Portions: 6
Temps total: 75 min
Ingrédients
- 2 cups cooked pasta
- 1 cup cucumber, diced
- 1 large tomato, chopped
- 1/2 medium green pepper, diced
- 1/4 medium onion, diced
- 1/2 cup frozen peas, thawed
- 1/4 cup Italian salad dressing
Préparation
- Wash your hands with soap and water.
- Mix all ingredients in a medium-sized bowl.
- Cover and refrigerate for at least 1 hour.
- Mix again before serving.
- Refrigerate leftovers.
Nutrition par portion selon la source
Taille de la portion1/6 of recipe
Calories119 calories
Protéines4g
Glucides20g
Lipides3g
Graisses saturées0g
Fibres2g
Sucres3g
Sodium109mg
Cholestérol0mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Source de la recette
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
Brouillon assisté par IA. Révision éditoriale en attente.
