Food, Family & Fun

A Seasonal Guide to Healthy Eating
Commemorating 50 years of School Lunch


Shell Pasta Salad with Veggies

30 minutes
Serves: 6

You can serve this with a purchased lowfat dressing or try this mustard vinaigrette: In a jar, combine 2 Tbsp apple cider vinegar, 2 Tbsp vegetable oil (such as olive), 1/4 cup orange juice, 2 tsp mustard, 1 Tbsp grated parmesan cheese, 1 tsp garlic powder, 1 tsp dried oregano, and 1/4 tsp salt. Shake to blend.

  • 10 ounces of small shell pasta, cooked and chilled
  • 1 sweet green pepper, diced
  • 1 sweet red pepper, diced cup of cucumber, diced
  • 2 medium carrots, diced
  • 1 rib of celery, diced
  • 1 small red onion, diced
  • 5 radishes, diced cup lowfat cottage cheese (optional)
  • 1 7 oz can of tuna, packed in water (optional)

1. In a large pot of water, took pasta until firm-tender (al dente). Drain and rinse under cold water; chill.

2. Dice all vegetables and add to pasta. Add cottage cheese or tuna (optional). Dress with lowfat dressing. Serve.

Nutrients per serving
1 cup

  • Calories 254
  • Saturated fat 0.6 g
  • Iron 2.4 mg
  • Protein 8 g
  • Cholesterol 1 mg
  • Calcium 27 mg
  • Carbohydrate 47 mg
  • Vitamin A 757 RE
  • Sodium 26 mg
  • Total Fat 4 g
  • Vitamin C 40 mg
  • Dietary Fiber 4 g


At a local restaurant, ask to talk with the chef. Ask the chef what foods are lower in fat and if the restaurant highlights healthful menu choices.


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This page originally published as part of the electronic Gourmet Guide between 1995 and 1999.

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