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It only takes minutes to cook the tricolor pasta, but to really beat the clock, chop the vegetables ahead of time. I sometimes give the salad southwestern flair by adding black beans, frozen corn and salsa. The I top it off with a tomato-based dressing that I've spiced up with taco seasoning.Helen Turner, Upland, Indiana
This recipe is:
Quick
Nutritional Facts 1 serving (3/4 cup) equals 208 calories, 9 g fat (1 g saturated fat), 3 mg cholesterol, 146 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.
Originally published as Pasta Vegetable Salad in Quick Cooking March/April 2004, p7
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Reviewed on Sep. 12, 2010 by Jana.bee
Family loved this colorful salad!
Reviewed on May. 19, 2008 by mel3076
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