So I bet you are wondering, why I am showing you a bowl full of just veggies?
Where is the pasta???
Well, it turns out that our pasta salad WITHOUT the pasta is really good too.
We made this salad about a month ago.
You know, when the diet thing was still going strong,
and we were being all good and cutting out as many carbs as we could.
Maybe I should have stuck with that longer 🙂
We really liked eating a big bowl full of veggies this way,
so it has happened a few more times since then.
Fresh and delicious is always a good way to go for dinner.
Although my oldest did say he missed the noodles,
and the two youngest were grossed out by the fact that I put mushrooms in it 🙂
- 2 cups chopped broccoli
- 2 cups chopped carrots
- 2 cups chopped cucumber
- 2 cans chick peas
- 2 cups cherry tomatoes, halved
- 2 cups chopped fresh mushroom
- 1 1/2 cups Bruschetta Italian salad dressing
- salt and pepper to taste
- Combine all the vegetables in a bowl. Stir in the dressing carefully.
- Season to taste with salt and pepper. Refrigerate until ready to serve.
If you make this up ahead of time, do not add the mushrooms right away. Stir those in right before serving.
Amount Per Serving:Calories: 139 Total Fat: 5g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 6mg Sodium: 150mg Carbohydrates: 20g Fiber: 5g Sugar: 5g Protein: 5g