- 1 cup uncooked tricolor spiral pasta
- 1/2 cup chopped seeded cucumber
- 1/2 cup thinly sliced celery
- 1/2 cup chopped red onion
- 1/2 cup sliced radishes
- 1/2 cup chopped tomatoes
- 1/2 cup sliced ripe olives, drained
- 1/2 cup shredded Swiss cheese
- 1/8 teaspoon garlic powder
- 1/8 teaspoon pepper
- 1 tablespoon Italian salad dressing mix
- 2 tablespoons plus 1-1/2 teaspoons cider vinegar
- 2 tablespoons olive oil
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture.
- In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings.
Reviews for Veggie Spiral Salad
"Great salad for a summer dinner - went perfectly with our grilled port chops. I left out the radishes, as no one in my family cares for them, but followed the rest of the recipe as written. Will make again!"
"Similar to my Daughter-in-Law's recipe. She uses Ken's Lite Italian and adds chopped mini bologna sticks."
"Even the kids loved it"
"Probably the best pasta salad I've ever made. Added a grilled chicken breast to make it into a meal. Used Manchego cheese (available at Costco) instead of Swiss for extra flavor. Next time, I will kick it up another notch by adding either toasted slivered almonds, or cashew halves or pistachios."
"Great side dish for a barbeque, although I added a bit of Salad Supreme spice. Yum! Guests and family really enjoyed it.(Edited for grammatical errors)"