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Vegetable Pasta Salad

A refreshing vegetable pasta salad that makes a great side dish for a summer meal. - And a great way to use some of those "odds and ends" fresh vegetables taking up space in your refrigerator.

1 1/2 cups Cooked small pasta ruffles (or small pasta shape)
1 1/2 cups Sweet corn, frozen (or use leftover cooked fresh corn, cut off the cob)
1 large Tomato, diced
1/3 Green pepper, diced
1/3 Purple onion, diced
1/3 Cucumber, diced
2 Tbs. Fresh cilantro, chopped
Salt and pepper to taste (optional)

Dressing: 4 tsp. Canola oil
3 Tbs. Light Mayonnaise
3 Tbs. Red Wine Vinegar

Mix dressing ingredients well or shake in a jar to mix. Prepare other ingredients and mix together. Toss ingredients with dressing. Season to taste with salt and pepper. Refrigerate and serve cold. Serves 6.

Nutrient Analysis: 1/6 of Recipe (approximately 1 cup)

Calories: 160
Protein (g) 4
Carbohydrate (g) 24
Fat (g) 6    Saturated fat (g) 0.8
   Monounsaturated (g) 2.2
   Polyunsaturated (g) 1.9
Cholesterol (mg) 2.5
Sodium (mg) 50

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The Barbara Ann Karmanos Cancer Center is accredited by The Joint Commission.
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