Italian Pasta Veggie Salad

This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!

Step: 1

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

Step: 2

In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.

Per Serving: 181 calories; protein 5.4g; carbohydrates 38.1g; fat 0.7g; sodium 238mg.

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Some of less eating process eat salad for evening meal instead of a traditional meat and potatoes healthy . But if you’re not careful , your raw food can make more greasy and calories than the food you’re trying to move . Use this guide to keep a dinner salad that keep your diet on track.