Low-calorie Italian pasta veggie salad

-10 ounces fusilli pasta
-1 green bell pepper, chopped
-1 onion, chopped
-1 cup chopped mushrooms
-2 tomatoes, chopped
-3/4 cup fat free Italian-style dressing

First cook the pasta in a large pot of salted boiling water, until al dente, and then rinse under cold water and drain.
After, in one large bowl, mix the pasta, bell pepper, onion, mushrooms and tomatoes. At the end pour enough dressing over to coat and toss and refrigerate until the salad isn’t chilled.

For the preparation you’ll need about 10 minutes and for the cooking about 15 minutes.

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