6 SERVINGS LACTO Using small pasta (rotelle, or "wagon wheels," or small shells appeal to kids) makes this pasta salad easy to pack into small containers or shallow thermoses. Feel free to substitute other vegetables-such as green peas. I like to make this dish the evening before I plan to send it for lunch. We eat some for dinner and save enough to pack for the next day. If you make this ahead, taste and then add more dressing, if needed, before packing into containers. Cook pasta in plenty of rapidly boiling water, according to package directions. Just as pasta becomes al dente (about 6 minutes), add broccoli and carrot to pasta and cook 1 to 2 minutes, just until broccoli turns bright green. Drain and rinse under cold running water until mixture cools. Drain well and combine in medium bowl with olives, corn and dressing. Season to taste with salt and pepper. PER SERVING: 168 CAL.; 5G PROT.; 5G TOTAL FAT (1G SAT. FAT); 28G CARB.; 0 CHOL.; 343MG SOD.; 3G FIBER. Recipe by: Vegetarian Times Magazine, September 1998, page 50
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|Serving Size: 1 Serving (172g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6 (10%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 56.9mg||2 %|
|Potassium 548.4mg||14 %|
|Total Carbohydrate 11.7g||3 %|
|Dietary Fiber 4.6g||18 %|
|Sugars, other 7.1g|
|Protein 4.9g||7 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 59
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