Tomato Vegetable Pasta Salad Recipe

Tomato Vegetable Pasta Salad Recipe photo by Taste of Home

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Chock-full of garden-fresh goodness and veggies, this fresh-tasting side dish is colorful, refreshing and goes together in minutes! It makes a nice partner for a variety of meats. Joy Beck – Cincinnati, OH

This recipe is:

Quick

Diabetic Friendly

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Tomato Vegetable Pasta Salad Recipe

Prep: 20 min. + chilling

Yield: 13 Servings

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Ingredients

4 cups uncooked tricolor spiral pasta
1 jar (16 ounces) salsa
2 cups frozen corn, thawed
1-1/2 cups sliced halved cucumber
1 cup halved cherry tomatoes
1 medium red onion, chopped
1 can (8 ounces) no-salt-added tomato sauce
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar

Directions

Cook pasta according to package directions; rinse in cold water and drain. In a large serving bowl, combine pasta and the remaining ingredients. Refrigerate for at least 30 minutes before serving. Yield: 13 servings.

Nutritional Facts 3/4 cup equals 144 calories, 1 g fat (trace saturated fat), 0 cholesterol, 173 mg sodium, 29 g carbohydrate, 3 g fiber, 4 g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

Originally published as Vegetable Pasta Salad in Simple & Delicious May/June 2009, p21