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

Vegetable Garden Pasta Salad Recipe

Read Reviews (2)
5 2
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Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.—Rhonda Knight, Hecker, Illinois
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 2 cups uncooked spiral pasta
  • 1 cup fresh broccoli florets
  • 1/4 cup sliced carrots
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup sliced zucchini
  • 1/2 cup ranch salad dressing
  • 1 tablespoon Dijon mustard

Nutritional Facts

One 1-cup serving (prepared with fat-free ranch dressing) equals 239 calories, 1 g fat (0 saturated fat), 0 cholesterol, 414 mg sodium, 49 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 3 starch, 1 vegetable.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini.
  2. Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving. Yield: 4 servings.
Originally published as Garden Pasta Salad in Quick Cooking July/August 1999, p7

Nutritional Facts

One 1-cup serving (prepared with fat-free ranch dressing) equals 239 calories, 1 g fat (0 saturated fat), 0 cholesterol, 414 mg sodium, 49 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 3 starch, 1 vegetable.

Reviews for Vegetable Garden Pasta Salad(2)

AVERAGE RATING
   (2)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
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3 Star
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2 Star
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MY REVIEW
Reviewed Jul. 13, 2013

This is my favorite go to recipie I put a few more veggies in it + black & green olives...always loved!

MY REVIEW
Reviewed Jul. 20, 2009

Sounds very good.

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