BeslyPasta Primavera Salad
Using whole grain pasta and low-fat dressing makes this fiber-rich salad a light yet satisfying meal packed with protein from the eggs.
Ingredients
Calories next to each ingredient are for that ingredient across the whole recipe (6 servings), not per serving.
- 12 ounces uncooked whole grain pasta · 1159 kcal in the whole recipe
- 1 package (10 ounces) frozen mixed vegetables · 477 kcal in the whole recipe
- 1 cup low-fat salad dressing · 367 kcal in the whole recipe
- 1/2 cup reduced-fat cheese, shredded · 95 kcal in the whole recipe
- 3 hard boiled eggs, sliced · 104 kcal in the whole recipe
Method
Cook the pasta according to package directions, then rinse with cold water and drain well to prevent sticking.
Cook the frozen mixed vegetables until just tender, then drain and let them cool completely.
In a large bowl, toss together the cooled pasta, vegetables, and low-fat salad dressing.
Top the salad with the sliced hard-boiled eggs and shredded cheese, then refrigerate until chilled and ready to serve.
Cook it hands-free, log it in one tap. In the Besly app this recipe scales to your calorie target, a voice chef walks you through each step, and saying "I had the pasta primavera salad" puts it in your diary. Get Besly →
Adapted from a USDA MyPlate Kitchen recipe (public domain). Portions, macros, diet checks and step photos by Besly.
Nutrition per serving
367 kcal · 17 g protein · 59 g carbs · 6 g fat
On the plate: Whole grains, Vegetables, Eggs, Dairy
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