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Italian Broccoli Pasta Salad

Italian Broccoli Pasta Salad
"I've served this dish at our children's graduation parties, and everyone has asked for the recipe," Loretta Conrey notes from Cedar Rapids, Iowa. The chilled pasta salad is perfect for a picnic or potluck. Dressed with a light coating of reduced-fat salad dressing, it's chock-full of good-for-you cauliflower, carrot and broccoli bits.
10 ServingsPrep: 20 min. + chilling

Ingredients

  • 8 ounces uncooked spiral pasta
  • 2 cups fresh cauliflowerets
  • 1 cup fresh broccoli florets
  • 1/2 cup chopped carrot
  • 1 tablespoon water
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1/3 cup chopped onion
  • 1 cup reduced-fat creamy Italian salad dressing
  • 1-1/2 teaspoons dill weed
  • 1/4 teaspoon salt

Directions

  • Cook pasta according to package directions. Meanwhile, in a
  • microwave-safe dish, combine the cauliflower, broccoli, carrot and
  • water. Cover and microwave on high for 2-3 minutes. Immediately
  • place vegetables in ice water. Drain and pat dry.
  • Drain pasta and rinse in cold water. In a large bowl, combine the
  • pasta, vegetable mixture, water chestnuts, olives and onion. In a
  • small bowl, combine the salad dressing, dill and salt. Pour over
  • salad and toss to coat. Cover and refrigerate until chilled. Yield:
  • 10 servings.
Nutrition Facts: One serving (3/4 cup) equals 157 calories,
© Taste of Home 2013

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Italian Broccoli Pasta Salad (continued)

Nutrition Facts: 4 g fat (1 g saturated fat), trace cholesterol, 362 mg sodium, 26 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.
© Taste of Home 2013