Food and Nutrition


| Share

Colorful Pasta Salad

This healthy recipe comes from NDSU Extension Service.


  • 2 c. dry pasta (such as spirals or bowties)
  • 2 c. broccoli florets, blanched
  • 1 c. carrot, sliced, blanched
  • 1/2 c. red pepper, cut into short strips
  • 1/4 c. green onion, sliced
  • 1/2 c. Italian dressing, reduced fat


  1. Cook pasta according to package directions, then drain thoroughly. Place the cooked pasta in a large bowl.
  2. Rinse and prepare the vegetables as directed.
  3. To blanch the vegetables: heat a pot of water to boiling. Add broccoli florets and carrot slices. Cook for about 90 seconds to two minutes. Drain thoroughly. (This step softens the vegetables but doesn’t overcook them.)
  4. Mix all the ingredients together. Add dressing and toss gently to mix.
  5. Place salad in the refrigerator for at least 30 minutes prior to serving.

Makes eight servings (about 1 cup per serving).

Per Serving: 150 calories, 3 grams (g) of fat, 27 g carbohydrate, 3 g fiber and 5 g protein.

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.