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Veggie Pasta Salad Recipe

Veggie Pasta Salad Recipe photo by Taste of Home

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Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.

This recipe is:

Healthy

Diabetic Friendly

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Veggie Pasta Salad Recipe

Prep: 20 min. Cook: 15 min. + chilling

Yield: 10 Servings

20 15 35

Ingredients

8 ounces uncooked tricolor spiral pasta
3 small tomatoes, chopped
1 cup thinly sliced green onions
1 cup each chopped celery, sweet red pepper, zucchini and carrots
3 tablespoons balsamic vinegar
2 tablespoons minced fresh basil or 2 teaspoons dried basil
2 tablespoons olive oil
1 tablespoon sugar
1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
2 garlic cloves, minced
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup grated Parmesan cheese

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.

Nutritional Facts 1 cup equals 108 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 352 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Originally published as Veggie Pasta Salad in Light & Tasty August/September 2006, p26

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Veggie Pasta Salad

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Reviewed on Oct. 25, 2012 by Rnin1998

What a wonderful pasta salad. I doubled the recipe for a party and it was an amazing hit. I also used all the veggies from our local farmers market to get the freshest organic ones. Will be making this one again!!

Reviewed on Jun. 28, 2011 by hollykillz

i loved it, me & my sister are vegans so we didn't add the cheese and we just used 1/2 tbsp of agave instead of sugar. And cucumber instead of zuchinni because we were out. But totally delish. Looks like a good before a run meal.

Reviewed on Jun. 05, 2011 by km25lis

I took this to work for a lunch buffet and everyone loved it! I would definitely make it again!

Reviewed on Feb. 07, 2011 by lurky27

Yummy! A great way to get my husband to gobble up some vegetables!

~ Theresa

Reviewed on May. 01, 2009 by Veggiequeen

Made this for a picnic last Sunday...delicious! Even my eight-year-old grandniece went back for seconds.