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Pasta Vegetable Salad
Source: dLife

Pasta with broccoli, zucchini, red pepper, and tomato with a tomato/vinegar based dressing.

Prep Time: 20 minutes
Cook Time: 20 minutes
Difficulty: Easy

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 76.6
Total Carbs 12.1 g
Dietary Fiber 0.8 g
Sugars 1.7 g
Total Fat 2.0 g
Saturated Fat 0.2 g
Unsaturated Fat 0.2 g
Potassium 83.6 mg
Protein 2.2 g
Sodium 12.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 Starch
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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2 tbsp  cider vinegar
2 tbsp  tomato sauce
2 tsp  sugar
2 tbsp  olive oil
1 each  medium garlic cloves
0 1/4 tsp  marjoram, leaves, ground
0 1/4 tsp  dried basil
0 1/4 tsp  salt
8 oz  dry penne pasta
1 each  large tomato
1 each  small zucchini
1 each  medium red bell peppers
1 cup  fresh broccoli florets
  1. Combine vinegar and tomato sauce in a large serving bowl, stir to mix well. Stir in the sugar, oil, garlic, marjoram, basil and salt (if desired). Set aside.
  2. Cook the pasta according to package directions. Transfer to a colander and rinse under cold, running water. Drain.
  3. Meanwhile, add the tomatoes, zucchini, pepper and broccoli to the bowl with the dressing. Stir to mix well.
  4. Stir in pasta. Serve immediately or cover and refrigerate 1 hour or up to 36 hours before serving. Stir before serving.

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