Cost/Serving: $0.54
Yield:[6 servings] / Serving Size = 1 cup
Ingredients:
Directions:
Yield:[6 servings] / Serving Size = 1 cup
Ingredients:
2 cups cooked pasta (any shape; follow package instructions to cook), cooled
3 tablespoons vegetable oil
1 tablespoon apple cider vinegar
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon Italian seasoning
1 pinch of crushed red pepper flakes (optional)
1 cup diced cucumber
1 large tomato, seeds removed and chopped*
½ green pepper, diced
¼ large onion, diced
½ cup frozen peas, thawed
Directions:
1. Cook the pasta, drain, and cool in the refrigerator.
2. Wash all vegetables, and remove seeds from tomato.*
3. Collect, dice, and measure all ingredients before starting to prepare the recipe.
4. Whisk together oil, vinegar, salt, black pepper, garlic powder, Italian seasoning, and crushed red pepper flakes (if using) in a large bowl.
5. Add the pasta, cucumber, tomato, green pepper, onion, and peas.
6. Mix all ingredients together until the vegetables and pasta are evenly coated.
7. Serve immediately. It tastes even better when refrigerated for at least an hour. Cover when storing in the fridge, and stir again before serving.
8. Refrigerate leftovers within 2 hours. Eat within 3 to 5 days.
* Removing tomato seeds: Turn the tomato on its side so the stem faces to the right. Cut the tomato down the center, and use a ¼ teaspoon to spoon out the seeds.
Be creative! Use whole wheat pasta.
This recipe and photo are used with the permission of Colorado State University Extension's Eating Smart Being Active program.
Recipe Rating:
Nutrition Criteria for Recipes
Recipes must be:
- Low in:
- Added sugar
- Total fat
- Trans fat
- Sodium
- High in:
- At least one of the following: vitamin A, vitamin C, calcium, iron, or fiber
- Whole grains (if the recipe contains grains)
Recipes must also:
- Use low cost, readily available ingredients
- Be able to be prepared relatively quickly
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