Have a Plant: Fruits & Veggies for Better Health
Preparation Time: 30 minutes
  • 8 oz. colored corkscrew pasta
  • ½ medium red bell pepper, cut into strips
  • ½ medium yellow bell pepper, cut into strips
  • ¾ cup jicama, peeled and sliced
  • ½ cup chopped red onion
  • 4 plums, sliced
  • 2 tablespoons fresh basil, chopped
  • 1 teaspoon pimiento, diced
  • 1 teaspoon fresh ginger, finely grated
  • 3 tablespoons rice or white wine vinegar
  • 1 tablespoon vegetable oil
  • Salt and freshly ground black pepper
Cook the pasta according to the package directions. Drain. Rinse briefly under cold water and drain. In a large bowl, toss together the pasta, red and yellow bell peppers, jicama, onion, and plums. In a small bowl, whisk together the basil, pimiento, ginger, vinegar, oil, salt, and pepper until blended. Drizzle the dressing over the salad and toss until evenly coated.
 
Serves:
6
 
½ Cup of Fruits and Vegetables per Serving
 
Fruit and /or Veggie color(s):
 
Nutrition Information per Serving:
Calories: 117
Total Fat: 2.9g
Saturated Fat: 0.5g
% of Calories from Fat: 22%
% of Calories from Saturated Fat: 4%
Protein: 3g
Carbohydrates: 21g
Cholesterol: 0mg
Dietary Fiber: 3g
Sodium: 51mg
 
Each serving provides: An excellent source of vitamin C, and a good source of vitamin A, folate and fiber.

Recipe courtesy of Produce for Better Health Foundation (PBH). This recipe meets PBH and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.
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