Source: USDA Food, Nutrition, and Consumer Services

A chilled salad of mixed vegetables, tomatoes, olives, onions, and peppers mixed with spaghetti, cheese, and Italian dressing.

Servings

4 oz Pasta, spaghetti, unenriched, dry
0.75 cup Tomatoes, red, fresh, year round average, chpd/sliced
0.75 cup Vegetables, frozen (mixed, your choice)
4.25 oz Cheese, American, yellow, deli slice , diced
4 Olives, black, small, canned , diced
0.12 tbsp fresh chopped red onion
0.5 oz Pepperoncini, Greek , chopped (about 2 tsp)
2 tbsp Cheese, parmesan, shredded
0.38 tsp ground basil leaves
0.38 tsp black pepper
0.25 cup Salad Dressing, Italian, lite

Confetti
2 tbsp Cheese, parmesan, shredded
0.12 tsp garlic powder
0.12 tsp black pepper
1.12 tsp dried parsley
0.38 tsp ground basil leaves

1 Break spaghetti into fourths. Cook in boiling water until tender-firm, about 8 minutes. Drain and cool in the refrigerator for 30 minutes.
2 In a large bowl, combine tomatoes, mixed vegetables, cheese, olives, onions, peppers, Parmesan cheese, basil, and black pepper. Add chilled spaghetti.
3 Toss with lowfat Italian dressing and refrigerate for 2 hours prior to serving.
4 To make the confetti, combine all ingredients.
5 To serve: sprinkle 2 tsp of confetti mixture over each 3/4 cup serving of salad.

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