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Nutrition Facts
Serving Size 251 g
(Approx. 6 Servings)
Amount Per Serving
Calories 400 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 30 mg 10%
Sodium 900 mg 38%
Total Carbohydrate 49 g 16%
Dietary Fiber 7 g 28%
Sugars 5 g
Protein 24 g
Vitamin A 30% • Iron 8%
Vitamin C 30% • Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spring Vegetable Pasta Salad

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Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
Serves
6  People

Ingredients

Recipe makes 6 Servings

6 Oz sugar snap peas
12 Oz gemelli pasta
5 Oz H-E-B Baby Spinach
1/3 cup(s) H-E-B Light Italian Dressing
12 Oz H-E-B Roasted Red and Yellow Peppers, drained and sliced
1 cup(s) H-E-B Reduced Fat Feta Cheese, crumbled
1/4 cup(s) red onion, finely chopped
1 small lemon, juiced
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Instructions

1
If necessary, remove strings from peas: snap stem and pull (or cut) toward opposite end, removing string.
2
Cook pasta in boiling, salted water according to package directions; stir in peas when pasta is almost tender.
3
Transfer mixture immediately to a large bowl.
4
Add spinach and dressing; toss with pasta mixture.
5
Let stand 5 or 10 minutes to cool slightly and allow spinach to wilt.
6
Add peppers, feta cheese, and onion; stir gently to mix.
7
Squeeze lemon over salad.

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