Confetti Spaghetti



1 box whole-wheat pasta such as rotini, cooked and chilled
1 red bell pepper, washed and chopped
1 carrot, washed and shredded
½ small head cauliflower, washed and cut into small pieces
1 cup baby spinach, washed 
¼ head purple cabbage, washed and shredded
3 Tablespoons reduced-fat Italian dressing (or 2 Tablespoons oil and 1 Tablespoon vinegar)
2 Tablespoons part-skim shredded mozzarella cheese (optional)

  1. Place pasta and vegetables in a large mixing bowl.
  2. Add dressing.
  3. Mix thoroughly.
  4. Dish into individual bowls and top with cheese (if desired).
  5. Serve!

For step by step instructions on how to prepare this recipe, visit the blog on Confetti Spaghetti.
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