Deli Pasta Salad

By The Canadian Living Test Kitchen

67 people added this to their Recipe Box

This recipe makes 2 servings

Nutritional Info
Per serving: about	-
cal	485485 cal
pro	19 g19g pro
total fat	15 g15g total fat
sat. fat	5 g5g sat. fat
carb	69 g69g carb
fibre	6 g6g fibre
chol	20 mg20mg chol
sodium	521 mg521mg sodium
% RDI:	-
calcium	1414 calcium
iron	2929 iron
vit A	231231 vit A
vit C	7777 vit C
folate	2020 folate

Add 1-1/4 cups (300 mL) extra pasta to the pot at dinner the night before to have enough for this lunchtime salad the next day.

Ingredients

1/4 cup light whipped salad dressing 1/4 1/4cup cuplight whipped salad dressing
1/4 cup milk 1/4 1/4cup cupmilk
1 tbsp lemon juice 1 1tbsp tbsplemon juice
1/2 tsp dried basil 1/2 1/2tsp tspdried basil
1/4 tsp pepper 1/4 1/4tsp tsppepper
1 pinch salt 1 1pinch pinchsalt
2-1/2 2-1/2cups cupscooked short pasta, rinsed and drained
2 carrots , shredded2 2carrotcarrots, shredded
2 stalks celery , diced2 2stalks stalkscelery, diced
1 small sweet green peppers , diced1 1small smallsweet green peppersweet green peppers, diced
1/2 1/2cup cupshredded light old Cheddar-style cheese

Preparation

In bowl, whisk together dressing, milk, lemon juice, basil, pepper and salt. Stir in pasta, carrots, celery, green pepper and cheese until evenly coated. (Salad can be refrigerated in airtight container for up to 24 hours.)

Keywords : Lunch; Salad; Pasta; Cheddar cheese; Vegetarian;

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