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Spiral Pasta Salad

Spiral Pasta Salad
Field editor Sue Gronholz of Beaver Dam, Wisconsin likes to use home-grown herbs in her recipes. Notes Sue, “Marjoram, which I think is under-used, gets well-deserved attention in this fresh-tasting salad.”
12 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 package (12 ounces) spiral pasta
  • 3 plum tomatoes, seeded and chopped
  • 1 medium green pepper, chopped
  • 1 small onion, thinly sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • MARJORAM VINAIGRETTE:
  • 3 tablespoons white wine vinegar
  • 2 tablespoons honey
  • 1 tablespoon minced fresh marjoram or 1 teaspoon dried marjoram
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1 teaspoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup olive oil

Directions

  • Cook pasta according to package directions; drain and rinse in cold
  • water. In a large bowl, combine the pasta, tomatoes, green pepper,
  • onion and olives.
  • In a small bowl, combine the vinegar, honey, marjoram, basil,
  • mustard, salt and pepper. Gradually whisk in oil. Pour over pasta
  • mixture and toss to coat. Cover and refrigerate until serving.
  • Yield: 12 servings.
© Taste of Home 2012

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Spiral Pasta Salad (continued)

Nutrition Facts: 1 cup equals 212 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 208 mg sodium, 27 g carbohydrate, 1 g fiber, 4 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch.
© Taste of Home 2012