Pasta Vegetable Salad Recipe

Pasta Vegetable Salad Recipe
Photo by: Taste of Home
Rating

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

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  • 4 Servings
  • Prep: 15 min. + chilling

Ingredients

  • 1-1/2 cups uncooked tricolor spiral pasta
  • 1/2 cup fresh broccoli florets
  • 1/2 cup cauliflowerets
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped celery
  • 1/3 cup sliced carrot
  • 1/4 cup chopped tomato
  • 1/4 to 1/3 cup ranch salad dressing

Directions

  • Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours. Yield: 4 servings.

Nutrition 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.

Pasta Vegetable Salad published in Quick Cooking March/April 2004, p7

Mix up a yummy pasta recipe that is easy to make and fun to eat. This updated version of a homey recipe…


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Pasta Vegetable Salad Recipe

Pasta Vegetable Salad

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