Print Options

 
 
 Print
Pasta Salad Plus Recipe

Pasta Salad Plus Recipe

"When it comes to pleasing a crowd at a picnic or other summer gathering, this colorful pasta and veggie salad does the trick," say Taunja Roberts of Amity, Oregon. "My good fried Melody created this terrific recipe and shared it with me.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:15 servings

Ingredients

  • 12 ounces uncooked spiral pasta
  • 4 medium carrots, sliced
  • 3 celery ribs, sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large onion, halved and thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, julienned
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
  • DRESSING:
  • 1/2 cup white wine vinegar
  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 2 tablespoons grated Parmesan cheese
  • 3/4 to 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

  • 1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next nine ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Yield: 15 servings.

Nutritional Facts

One serving (1 cup) equals 267 calories, 10 g fat (1 g saturated fat), 1 mg cholesterol, 474 mg sodium, 38 g carbohydrate, 5 g fiber, 7 g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.