Ingredients
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1 cup fresh broccoli florets
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1 cup fresh cauliflower florets
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1 tablespoon butter
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1 teaspoon salt
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1 (32 ounce) package seashell pasta
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1 (16 ounce) bottle Italian-style salad dressing
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1 cup shredded carrots
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2 cucumbers, diced
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3 tomatoes, diced
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8 ounces shredded Cheddar cheese
Directions
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Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt.
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Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well.
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In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes.
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After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.
Nutrition Facts (per serving)
865 | Calories |
34g | Fat |
112g | Carbs |
29g | Protein |
Nutrition Facts | |
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Servings Per Recipe 7 | |
Calories 865 | |
% Daily Value * | |
Total Fat 34g | 43% |
Saturated Fat 11g | 57% |
Cholesterol 38mg | 13% |
Sodium 1617mg | 70% |
Total Carbohydrate 112g | 41% |
Dietary Fiber 8g | 28% |
Total Sugars 10g | |
Protein 29g | 57% |
Vitamin C 27mg | 30% |
Calcium 289mg | 22% |
Iron 5mg | 29% |
Potassium 547mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.