Fresh Vegetable Pasta Salad Recipe

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

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THIS colorful pasta salad is a family favorite and one I make often because I love fresh vegetables. It's a meal in itself or a side dish compatible with any cut of meat. It's also any easy salad I often bring along to a pot luck supper.
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
2 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 1/2 cup uncooked small pasta shells
  • 1/4 cup fresh cauliflowerets
  • 1/4 cup fresh broccoli florets
  • 1/4 cup thinly sliced fresh carrots
  • 1/4 cup chopped sweet yellow pepper
  • 1/4 cup chopped seeded tomatoes
  • 1/4 cup creamy Italian salad dressing
  • Leaf lettuce, optional

Directions

Cook pasta according to package directions. Meanwhile, in a small saucepan, cook the cauliflower, broccoli, carrots and yellow pepper in boiling water for 2 minutes. Rinse in cold water and drain well; place in a bowl. Drain pasta and rinse in cold water; add to vegetables. Cover and refrigerate for at least 30 minutes.
Stir in tomatoes. Add dressing and toss to coat. Serve on lettuce-lined plates if desired. Yield: 2 servings.
Originally published as Fresh Vegetable Pasta Salad in Reminisce October/November 2006, p49

Nutritional Facts

1 each: 218 calories, 12g fat (2g saturated fat), 0 cholesterol, 266mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 4g protein.

  • 1/2 cup uncooked small pasta shells
  • 1/4 cup fresh cauliflowerets
  • 1/4 cup fresh broccoli florets
  • 1/4 cup thinly sliced fresh carrots
  • 1/4 cup chopped sweet yellow pepper
  • 1/4 cup chopped seeded tomatoes
  • 1/4 cup creamy Italian salad dressing
  • Leaf lettuce, optional
  1. Cook pasta according to package directions. Meanwhile, in a small saucepan, cook the cauliflower, broccoli, carrots and yellow pepper in boiling water for 2 minutes. Rinse in cold water and drain well; place in a bowl. Drain pasta and rinse in cold water; add to vegetables. Cover and refrigerate for at least 30 minutes.
  2. Stir in tomatoes. Add dressing and toss to coat. Serve on lettuce-lined plates if desired. Yield: 2 servings.
Originally published as Fresh Vegetable Pasta Salad in Reminisce October/November 2006, p49

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