Pasta Salad

11 ingredients
4 steps

Ingredients

  • 1/2 lb. spaghetti (fresh preferred), cooked al dente and cut in half
  • 2 large carrots, blanched 3 minutes
  • 1 medium zucchini
  • 3 oz. low-fat Cheddar cheese
  • 1 c. fat-free Italian salad dressing
  • 1 tsp. canola oil
  • 1 red bell pepper
  • 4 stalks celery
  • black pepper to taste (freshly ground preferred)
  • 2 oz. Parmesan cheese
  • 1 c. frozen peas, thawed

Directions

  1. 1
    Rinse cooked spaghetti under cold water; toss with oil to prevent sticking.
  2. 2
    Prepare vegetables as follows (food processors are helpful):
  3. 3
    Shred the carrots, julienne cut (3 x 3 mm) the red bell pepper and zucchini and slice thinly the celery.
  4. 4
    Shred the low-fat Cheddar cheese.

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