Vegetarian

Spring pasta salad takes several minutes to prepare.

Spring pasta salad takes several minutes to cook.

Spring pasta salad makes 15 servings.

The ingredients for Spring pasta salad are:

12 oz Sorrento Part-Skim Ricotta Cheese (1.5 cups)
1.5 cup peas, frozen, Great Value Sweet Peas
2 serving Marketside Half and half spring/spinach mix - entire 5 oz package
.25 cup sprigs Dill weed, fresh (chopped)
4 tbsp Extra Virgin Olive Oil
1 tbsp Salt
16 spear, medium (5-1/4" to 7" lo Asparagus, fresh
4 cups dry Whole Grain Rotini Pasta (Fit & Active - Aldi) 56 g - 2/3 cup 2 oz dry
1 serving Lemon, fresh squeezed, juice of one whole lemon
1 tbsp Onion powder
3 tsp Garlic

Here is how you make Spring pasta salad:

Saute spinach and argula in .5 tbsp olive oil.Cook pasta until al dente. Drain.Toss asparagus in 1/4 of the lemon juice, .5 tsp salt, and 2 tbsp olive oil. Roast for 25 minutes.Heat up peas. Drain.Fold all ingredients (and remaining ingredients) together.Serving Size: makes about 15 1-cup servingsNumber of Servings: 15Recipe submitted by SparkPeople user TINYSEEDS.

The nutritional information for Spring pasta salad is:

• Servings Per Recipe: 15
• Amount Per Serving
• Calories: 167.1

• Total Fat: 6.2 g
• Cholesterol: 12.0 mg
• Sodium: 512.3 mg
• Total Carbs: 21.8 g
• Dietary Fiber: 3.7 g
• Protein: 6.3 g