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.
- Portion size 2 servings
Ingredients
Method
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.)
Nutritional facts <b>Per serving:</b> about
- Sodium 521 mg
- Protein 19 g
- Calories 485.0
- Total fat 15 g
- Cholesterol 20 mg
- Saturated fat 5 g
- Total carbohydrate 69 g
%RDI
- Folate 20.0
- Calcium 14.0
- Vitamin A 231.0
- Vitamin C 77.0
