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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Pasta Vegetable Salad

Source: dLife

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

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 2.0 Fat, 0.3 Vegetables, 0.0 Other Carbs, 0.7 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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Servings

Ingredients

2.0
2 tbsp cider vinegar 2.0
2 tbsp tomato sauce 2.0
2 tsp sugar 2.0
2 tbsp olive oil 1.0
1 each medium garlic cloves 0.25
0 1/4 tsp marjoram, leaves, ground 0.25
0 1/4 tsp dried basil 0.25
0 1/4 tsp salt 8.0
8 oz dry penne pasta 1.0
1 each large tomato 1.0
1 each small zucchini 1.0
1 each medium red bell peppers 1.0
1 cup fresh broccoli florets

Directions

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.
Cook the pasta according to package directions. Transfer to a colander and rinse under cold, running water. Drain.
Meanwhile, add the tomatoes, zucchini, pepper and broccoli to the bowl with the dressing. Stir to mix well.
Stir in pasta. Serve immediately or cover and refrigerate 1 hour or up to 36 hours before serving. Stir before serving.