Eat Yourself Skinny · by Kelly Gellner★ 4.5 (4)
Loaded Veggie Pasta Salad with Sweet Basil Vinaigrette
NUTRITION · PER SERVING20M COOK
CAL 17%·PRO 25%
CARBS 40G46% OF CAL
7G FIBER2G ADDED5G INTRINSIC25G OTHER7G TOTAL SUGAR
FAT 15G40% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh pasta salad loaded with zucchini, asparagus, peas, bacon, and parmesan, tossed with a basil vinaigrette. Light yet satisfying with a mix of textures, it's a summery side that works for picnics and potlucks.
sideamericansaladpasta🍲 stockpot🍳 skillet🌀 blender
View the full recipe on Eat Yourself Skinny →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 oz whole wheat spaghetti
- 2 medium zucchini (spiralized)
- 1 Tbsp olive oil
- 3 cloves garlic (minced)
- 2 cups fresh or frozen peas (thawed)
- 1 bunch thin asparagus (trimmed and cut into 1 1/2-inch pieces)
- 1/4 cup freshly grated Parmesan cheese
- 4 slices bacon (cooked and crumbled)
- 1/2 cup fresh basil leaves
- 2 Tbsp white wine vinegar
- 2 tsp Dijon mustard
- 2 tsp honey
- 1 tsp minced shallots
- 1/2 tsp salt
- 1/4 cup olive oil
At a glance
PER SERVING · TIME 20M
CAL 17%·PRO 25%
CARBS 40G46% OF CAL
7G FIBER2G ADDED5G INTRINSIC25G OTHER7G TOTAL SUGAR
FAT 15G40% OF CAL
3G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 10m
- Sodium
- 470mg
- Total sugar
- 7g
- Added sugar
- 2g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 234mg
- Calcium
- 86mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 470MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.