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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (194g) Recipe makes 8 servings |
||
| Calories 151 | ||
| Calories from Fat 14 | (9%) | |
| Amount Per Serving | %DV | |
| Total Fat 1.6g | 2% | |
| Saturated Fat 0.2g | 0% | |
| Monounsaturated Fat 0.4g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 216mg | 9% | |
| Potassium 233mg | 6% | |
| Total Carbohydrate 31.6g | 10% | |
| Dietary Fiber 2.9g | 11% | |
| Sugars 12.5g | ||
| Protein 4.1g | 8% | |
Ingredients
- 1 (20 ounce) can pineapple chunks in juice
- 3 cups cooked spiral shaped pasta
- 2 cups sugar snap peas
- 1 cup sliced carrot
- 1 cup sliced cucumber
- 1/2 cup reduced-calorie Italian dressing
- 1/4 cup chopped cilantro or chopped parsley
Directions
1
Drain pineapple; reserve 1/4 c juice.2
Combine pineapple, reserved juice and remaining ingredients in large bowl; toss to coat.
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Featured Reviews for This Recipe
On Sep 24, 2008
This was a great idea! Easy to make and tasty. I am making it for a pot-luck I have at work. It looks very colorful, hopefully everyone likes it. We used some Vienna sausages and since we ran out of cucumbers, we used celery. We also made our Italian dressing from scratch - easy to make: lemon juice, oil, garlic, pepper, salt, and oregano. Thanks for the recipe!
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