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

Veggie Pasta Salad Recipe

Publisher Photo
Melissa Marsh of Bethlehem, Pennsylvania shares this colorful pasta salad with fresh veggies in a pleasant balsamic vinegar dressing. Fix a batch ahead of time for sensational meatless meals all week.
TOTAL TIME: Prep: 20 min. Cook: 15 min. + chilling
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 15 min. + chilling
MAKES: 10 servings

Ingredients

  • 8 ounces uncooked tricolor spiral pasta
  • 3 small tomatoes, chopped
  • 1 cup thinly sliced green onions
  • 1 cup each chopped celery, sweet red pepper, zucchini and carrots
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons minced fresh basil or 2 teaspoons dried basil
  • 2 tablespoons olive oil
  • 1 tablespoon sugar
  • 1 tablespoon minced fresh oregano or 1 teaspoon dried oregano
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

1 cup equals 108 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 352 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the vegetables, vinegar, basil, oil, sugar, oregano, garlic, salt and pepper.
  2. Drain pasta and rinse in cold water; stir into vegetable mixture. Add Parmesan cheese and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 10 servings.
Originally published as Veggie Pasta Salad in Light & Tasty August/September 2006, p26

Nutritional Facts

1 cup equals 108 calories, 5 g fat (1 g saturated fat), 4 mg cholesterol, 352 mg sodium, 13 g carbohydrate, 2 g fiber, 4 g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

Reviews for Veggie Pasta Salad

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Apr. 29, 2014

My family really enjoyed this pasta. Will be making this again for sure. Good for a hot day very refreshing. doubled the dressing.

MY REVIEW
Reviewed Jul. 6, 2013

I made this for my family and a friend on the 4th of July, and we really enjoyed it! It is very flavorful, and I love the veggies in it. I added carrots, and left out the onions and garlic, but I'm going to make it again today and use all the ingredients. :)

MY REVIEW
Reviewed May. 27, 2013

Great pasta salad!!! Easy to make and makes a nice amount. (grilled leftover veggies to put on other salads). I'll be making this salad often this summer and will be taking this to my next pot luck.

MY REVIEW
Reviewed Oct. 25, 2012

What a wonderful pasta salad. I doubled the recipe for a party and it was an amazing hit. I also used all the veggies from our local farmers market to get the freshest organic ones. Will be making this one again!!

MY REVIEW
Reviewed Jun. 28, 2011

i loved it, me & my sister are vegans so we didn't add the cheese and we just used 1/2 tbsp of agave instead of sugar. And cucumber instead of zuchinni because we were out. But totally delish. Looks like a good before a run meal.

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