Veggie Spiral Salad
Simple & Delicious
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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.
SERVINGS: 5
CATEGORY: Salads
METHOD: Other stovetop
TIME: 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 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 jar with a tight-fitting lid, combine the dressing mix, vinegar and oil; shake well. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings.