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Tangy Pasta Salad
Course Lunch
Cuisine American
Keyword Tangy Pasta Salad
Prep Time 15 minutes minutes
Cook Time 20 minutes minutes
Total Time 35 minutes minutes
Servings 4
Calories 394kcal
- 8 ounce pasta shells, dry
- 1 cup green peas, frozen
- 1 cup cherry tomatoes
- 1 cup sliced mushrooms, white
- 1/4 cup basil, fresh
- 1/4 medium onion
- 1 clove garlic
- 1/4 cup Italian dressing, low fat
Serve With
- 1 medium avocado
- 2 cup mango cubes, frozen
Cook pasta to al dente, using package directions; drain and rinse in cold water. Set peas out to thaw.
Slice tomatoes in half, chop mushrooms and basil, dice onion, and mince garlic. Add all to the pasta, along with the dressing and thawed peas.
Stir to combine and coat evenly.
Top with avocado chunks and serve mango on the side.
Calories: 394kcal | Carbohydrates: 68g | Protein: 12g | Fat: 10g | Saturated Fat: 1g | Sodium: 178mg | Fiber: 9g | Sugar: 18g