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Veggie Spiral Salad Recipe

Photo by: Taste of Home

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“My husband and son detested pasta salad before I came up with this one,” writes Melody Loyd from Parowan, Utah. “But there were no leftovers the very first time I served it—now it’s a summertime family favorite!” Filled with fresh, crunchy radishes and celery, juicy tomatoes and cucumbers, this nutritious recipe is one to try with your gang.

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5 Servings
Prep/Total Time: 20 min.

Ingredients

1 cup uncooked tricolor spiral pasta
1/2 cup chopped seeded cucumber
1/2 cup thinly sliced celery
1/2 cup chopped red onion
1/2 cup sliced radishes
1/2 cup chopped tomatoes
1/2 cup sliced ripe olives, drained
1/2 cup shredded Swiss cheese
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon Italian salad dressing mix
2 tablespoons plus 1-1/2 teaspoons cider vinegar
2 tablespoons Crisco® Extra Virgin Olive Oil

Directions

Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture.
In a whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 186 calories, 10 g fat (3 g saturated fat), 10 mg cholesterol, 356 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein.

Veggie Spiral Salad published in Simple & Delicious May/June 2007, p51