Pasta Vegetable Salad Recipe
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
- 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
- 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.
3/4 cup: 208 calories, 9g fat (1g saturated fat), 3mg cholesterol, 146mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 5g protein.
Reviews for Pasta Vegetable Salad
Reviewed Sep. 12, 2010
"Family loved this colorful salad!"
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