lunch
Pasta Vegetable Salad
Ingredients, directions and serving information for Pasta Vegetable Salad.
Original recipe text is provided in English.
Servings: 6
Total time: 75 min
Ingredients
- 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
Instructions
- 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.
Source-reported nutrition per serving
serving Size1/6 of recipe
calories119 calories
protein4g
carbohydrate20g
fat3g
saturated Fat0g
fiber2g
sugar3g
sodium109mg
cholesterol0mg
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.
Recipe source
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.
AI-assisted draft. Editorial review pending.
