You don't need to worry about how many calories are in pasta salad with this delicious recipe that calls for fat-free Italian dressing, your choice of veggies, and some freshly ground pepper. Sound good?
Ingredients
- 10 ounces fusilli pasta
- 2 tomatoes , chopped
- 1 onion , chopped
- 1 green bell pepper , chopped
- 1 cup chopped mushrooms
- 0.75 cups fat free Italian-style dressing
Instructions
-
1
Bring a large pot of salted water to a boil. Cook fusilli pasta in the boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse pasta under cold water.
-
2
Combine fusilli pasta, tomatoes, onion, bell pepper, and mushrooms in a large bowl. Add enough dressing to coat; toss and refrigerate until chilled.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Louisiana Crawfish Étouffée
Crawfish étouffée is a Cajun classic. Here in Louisiana, there's nothing better to make during crawfish season. You can substitute shrimp when crawfish are out of season. It's even better when served with hot garlic French bread! Start cooking the rice first since this is a quick dish.
Roasted Portabello Mushrooms with Blue Cheese
Meaty portabellos are topped with blue cheese. Great as an appetizer, or build a burger with crusty rolls, red onion slices, lettuce and tomato. I chopped the mushroom stems, sauteed them, and added them to the hamburger patties we barbecued. Yum, yum!
Campfire Chicken Pot Pie
I looked all over the internet for a campfire chicken pot pie recipe using canned biscuits for the crust. I couldn't find one, so I came up with my own recipe.