Summer veggie pasta salad
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, colorful pasta salad loaded with fresh summer vegetables including zucchini, corn, bell peppers, and tomatoes with basil. Perfect for picnics, potlucks, and BBQ parties.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 8 oz. whole wheat rotini pasta (see notes)
- 1/2 small red onion (finely chopped)
- 1 small yellow bell pepper (or use a mix of yellow and orange) (chopped small)
- 1 small zucchini (cut in half lengthwise and sliced in thin half-moons)
- 1/2 cup corn (fresh or frozen (thawed))
- 1 cup cherry tomatoes (halved)
- 1 (10 oz.) package La Terra Fina Spinach Artichoke & Parmesan Dip (see notes)
- 1/4 cup fresh basil (thinly sliced)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 17mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 301mg
- Calcium
- 20mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 17MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.