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Veggie Pasta Salad

Veggie Pasta Salad
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.
10 ServingsPrep: 20 min. Cook: 15 min. + chilling

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.
© Taste of Home 2013

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Veggie Pasta Salad (continued)

Nutrition 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.
© Taste of Home 2013