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Pasta Salad Plus Recipe

Pasta Salad Plus Recipe photo by Taste of Home

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"When it comes to pleasing a crowd at a picnic or other summer gathering, this colorful pasta and veggie salad does the trick," say Taunja Roberts of Amity, Oregon. "My good fried Melody created this terrific recipe and shared it with me.

This recipe is:

Healthy

Quick

Diabetic Friendly

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Pasta Salad Plus Recipe

Prep/Total Time: 25 min.

Yield: 15 Servings

25 25

Ingredients

12 ounces uncooked spiral pasta
4 medium carrots, sliced
3 celery ribs, sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large onion, halved and thinly sliced
1 cup sliced fresh mushrooms
1 medium green pepper, julienned
1 can (6 ounces) pitted ripe olives, drained and sliced
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
DRESSING:
1/2 cup white wine vinegar
1/2 cup canola oil
1/3 cup sugar
2 tablespoons grated Parmesan cheese
3/4 to 1 teaspoon garlic powder
3/4 teaspoon salt
1/8 teaspoon pepper

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next nine ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Yield: 15 servings.

Nutritional Analysis: One serving (1 cup) equals 267 calories, 10 g fat (1 g saturated fat), 1 mg cholesterol, 474 mg sodium, 38 g carbohydrate, 5 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

Originally published as Pasta Salad Plus in Light & Tasty August/September 2002, p60

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Reviews for Pasta Salad Plus

Pasta Salad Plus

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Reviewed on Feb. 16, 2011 by abou ali

nice combination

Reviewed on Sep. 11, 2010 by becky66

This is a great tasting salad that I've made several times. The light dressing is the perfect touch for the mixture of pasta and veggies. I've also substituted chopped fresh spinach for the celery, and pinto beans for the kidney beans with great results.

Reviewed on May. 23, 2008 by KristiJo

I love this recipe. It is so delicious. I use Splenda instead of sugar, and it's just fine too. You have to try it and it feeds a crowd!