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Spring Vegetable Pasta Salad

H-E-B Showtime, May 2012



Quick and easy

try this

Prep Time:

15 minutes

Cook Time:

10 minutes


6 servings


6 to 8  oz.  fresh sugar snap peas

12  oz.  Central Market Whole Wheat Gemelli Pasta

1  bag (5 or 6 oz.)  fresh baby spinach leaves

0.333  c.  good-quality lite Italian dressing

1  jar (12 oz.)  H-E-B Roasted Red and Yellow Peppers, drained and sliced

1  c.  crumbled H-E-B Reduced Fat Feta Cheese

0.25  c.  finely chopped red onion, optional

1  lemon, for juice


If necessary, remove strings from peas: snap stem and pull (or cut) toward opposite end, removing string.

Cook pasta in boiling, salted water according to package directions. Stir in peas when pasta is almost tender. Boil 1 or 2 minutes; pour into colander to drain. Peas should still be crisp.

Transfer mixture immediately to a large bowl. Add spinach and dressing; toss with pasta mixture. Let stand 5 or 10 minutes to cool slightly and allow spinach to wilt.

Add peppers, feta cheese and onion, if desired; stir gently to mix. Squeeze lemon over salad; season to taste and serve.
Nutritional Information
No Nutritional Information Available
H-E-B Showtime, May 2012

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