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Veggie Spiral Salad

Veggie Spiral Salad
My husband and son detested pasta salad before I came up with this one. But there were no leftovers the very first time I served this—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. —Melody Loyd, Parowan, Utah
5 ServingsPrep/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 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 bowl, 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,
© Taste of Home 2013

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Veggie Spiral Salad (continued)

Nutrition Facts: 10 g fat (3 g saturated fat), 10 mg cholesterol, 356 mg sodium, 18 g carbohydrate, 2 g fiber, 6 g protein.
© Taste of Home 2013