pasta salad: lima, pea, tomato, rotelle, ranch

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pantry cooking -- recipe from canning company

 

 

* Exported from MasterCook *

 

Quick Pasta Lunch Salad

 

Recipe By :Allen Canning, Ozark Hills, Siloam Springs, AR

Serving Size : 8 Preparation Time :0:00

Categories : Pantry Cooking Pasta

Salads {Posted}

 

Amount Measure Ingredient -- Preparation Method

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7 ounces rotelle

15 ounces canned limas or butter beans -- drained

15 ounces canned peas -- drained

2 cups cherry tomatoes -- halved

1 green onion -- sliced

4 ounces brick or Jack cheese -- cubed

4 ounces creamy salad dressing -- (or double)

 

 

Cook pasta according to package directions. Drain and rinse under cold running

water. Place in large bowl, cover and refrigerate until chilled. Add beans,

peas, tomatoes, onion, and cheese to cold pasta. Pour dressing over salad and

toss to coat. Cover and refrigerate until chilled.

 

DRESSINGS: creamy Italian, blue cheese, cucumber, ranch, or buttermilk.

 

Description:

" limas, peas and tomatoes with tri-color pasta and ranch dressing "

Source:

" http://www.allencanning.com/ "

S(Photo):

" http://www.allencanning.com/salad-low.jpg "

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Per Serving (excluding unknown items): 292 Calories; 12g Fat (37.9% calories

from fat); 11g Protein; 35g Carbohydrate; 5g Dietary Fiber; 14mg Cholesterol;

564mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 1/2 Vegetable; 2 Fat;

0 Other Carbohydrates.

 

NOTES : To make this salad especially elegant and good-tasting, use fresh

vegetable pasta like pasta verde or green spinach pasta and tomato pasta, which

is a pale red color.

 

Nutr. Assoc. : 0 784 0 0 0 200 2966 0