Pasta salad full of fresh vegetables is a summer delight. Using lentil pasta, you get plenty of protein without the carb spike. I love this super easy summer dishes. Perfect for keeping in the frig for a quick lunch. Perfect for dinner to get some extra vegetables on the table.
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Notes
- Vitamin A 16.5 %
- Vitamin B-12 0.0 %
- Vitamin B-6 7.4 %
- Vitamin C 112.3 %
- Vitamin D 0.0 %
- Vitamin E 5.7 %
- Calcium 8.7 %
- Copper 9.0 %
- Folate 22.1 %
- Iron 21.4 %
- Magnesium 5.3 %
- Manganese 13.3 %
- Niacin 6.7 %
- Pantothenic Acid 2.1 %
- Phosphorus 5.7 %
- Riboflavin 6.1 %
- Selenium 2.5 %
- Thiamin 8.7
Ingredients
- 12 oz lentil sedanini pasta
- 1/2 cup pesto sauce
- 12 oz fresh asparagus
- 1 yellow pepper
- 1/2 cup frozen peas
- 6 sun-dried tomatoes halves
Instructions
- Bring a pot of water to a boil. Cut asparagus into bite-size pieces and trim tough bottoms, discard—Blanch asparagus in boiling water. Remove and place in bowl with ice to stop the cooking process. Add pasta and salt to boiling water and cook according to package directions. Slice pepper and tomato halves into thin strips. Once pasta is cooked, drain water and stir in pesto sauce while still warm. Stir in peas. Toss sliced peppers and sun-dried tomatoes into pasta. Serve chilled.
Nutrition Facts
Veggie Pasta Salad
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 329.8 | |
| % Daily Value* | ||
| Total Fat 11.1g | 16.9% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium 259.0mg | 10.8% | |
| Total Carbohydrate 40.1g | 13.3% | |
| Dietary Fiber 5.6g | 20% | |
| Sugars 3.3g | ||
| Protein 17.5g | ||
| Vitamin A 16.5% | Vitamin C 112.3% | |
| Calcium 8.7% | Iron 21.4% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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