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Pasta Vegetable Salad Recipe
Pasta Vegetable Salad Recipe photo by Taste of Home

Pasta Vegetable Salad Recipe

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It only takes minutes to cook the tricolor pasta, but to really beat the clock, chop the vegetables ahead of time. I sometimes give the salad southwestern flair by adding black beans, frozen corn and salsa. The I top it off with a tomato-based dressing that I've spiced up with taco seasoning.—Helen Turner, Upland, Indiana
TOTAL TIME: Prep: 15 min. + chilling
MAKES:4 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 4 servings


  • 1-1/2 cups uncooked tricolor spiral pasta
  • 1/2 cup fresh broccoli florets
  • 1/2 cup cauliflowerets
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped celery
  • 1/3 cup sliced carrot
  • 1/4 cup chopped tomato
  • 1/4 to 1/3 cup ranch salad dressing

Nutritional Facts

1 serving (3/4 cup) equals 208 calories, 9 g fat (1 g saturated fat), 3 mg cholesterol, 146 mg sodium, 28 g carbohydrate, 2 g fiber, 5 g protein.


  1. Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours. Yield: 4 servings.
Originally published as Pasta Vegetable Salad in Quick Cooking March/April 2004, p7

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Reviewed Sep. 12, 2010

"Family loved this colorful salad!"

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