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Tangy Vegetable Pasta Salad Recipe

Photo by: Taste of Home

The variety of ingredients in Wilma Jones' delicious pasta salad will take your taste buds in different directions. "It's surprising how well the zippy citrus and raw vegetable flavors blend," she comments from Mobile, Alabama.

This recipe is:

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6 Servings
Prep/Total Time: 30 min.

Ingredients

2-1/4 cups uncooked spiral pasta
2 tablespoons lemon juice
3 plum tomatoes, sliced
1/2 cup chopped green pepper
1/2 cup sliced radishes
1/2 cup chopped peeled cucumber
DRESSING:
1/3 cup spicy hot V8 juice
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons chopped green onion
1 tablespoon canola oil
1-1/2 teaspoons sugar
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
1/2 teaspoon salt
1/2 teaspoon dill weed

Directions

Cook pasta according to package directions, adding the lemon juice to the water. Drain and cool.
In a large bowl, combine the pasta, tomatoes, green pepper, radishes and cucumber. In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate until serving. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 184 calories, 3 g fat (trace saturated fat), 0 cholesterol, 254 mg sodium, 31 g carbohydrate, 2 g fiber, 8 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

Tangy Vegetable Pasta Salad published in Light & Tasty October/November 2001, p17

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