Confetti Pasta Salad


1 (12-ounce bag) of tri-color spiral pasta

2 cups fresh broccoli, cut into pieces

2-3 large tomatoes, sliced into wedges

1 green bell pepper, seeded and chopped

other vegetables as desired

1/4 cup Caesar or Italian salad dressing, low-fat

  1. Cook pasta until tender, following directions on package. Rinse with cold water. Chill in refrigerator.
  2. Rinse broccoli and cut into bite-sized pieces. (If you prefer brighter and milder flavored broccoli, steam it over simmering water just until it is bright green and tender, but firm.)
  3. Wash and cut tomatoes, green bell pepper, and other vegetables as desired.
  4. Mix pasta, vegetables and salad dressing in a bowl and toss well.
  5. Chill until ready to serve.
  • Use whole-grain pasta for extra fiber and nutrients. 
Nutrition Facts: 

Serving size: 1 cup (with low-fat Italian dressing)

Calories: 190

Fruits and Vegetables: 1 serving

Fat: 1.5g

Fiber: 3g

Sodium: 90 mg


This material was developed by the UMass Extension Nutrition Education Program.

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