Pasta Salad Plus Recipe

3.5 4 4
Pasta Salad Plus Recipe
Pasta Salad Plus Recipe photo by Taste of Home
Publisher Photo

Pasta Salad Plus Recipe

Read Reviews
3.5 4 4
Publisher Photo
"When it comes to pleasing a crowd at a picnic or other summer gathering, this colorful pasta and veggie salad does the trick," say Taunja Roberts of Amity, Oregon. "My good fried Melody created this terrific recipe and shared it with me.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
15 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 12 ounces uncooked spiral pasta
  • 4 medium carrots, sliced
  • 3 celery ribs, sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large onion, halved and thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, julienned
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 1 jar (4-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
  • DRESSING:
  • 1/2 cup white wine vinegar or cider vinegar
  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 2 tablespoons grated Parmesan cheese
  • 3/4 to 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next nine ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Yield: 15 servings.
Originally published as Pasta Salad Plus in Light & Tasty August/September 2002, p60

Nutritional Facts

1 cup: 267 calories, 10g fat (1g saturated fat), 1mg cholesterol, 474mg sodium, 38g carbohydrate (0 sugars, 5g fiber), 7g protein. Diabetic Exchanges: 1-1/2 starch, 1-1/2 fat, 1 lean meat, 1 vegetable.

Popular Videos

  • 12 ounces uncooked spiral pasta
  • 4 medium carrots, sliced
  • 3 celery ribs, sliced
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
  • 1 large onion, halved and thinly sliced
  • 1 cup sliced fresh mushrooms
  • 1 medium green pepper, julienned
  • 1 can (6 ounces) pitted ripe olives, drained and sliced
  • 1 jar (4-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
  • DRESSING:
  • 1/2 cup white wine vinegar or cider vinegar
  • 1/2 cup canola oil
  • 1/3 cup sugar
  • 2 tablespoons grated Parmesan cheese
  • 3/4 to 1 teaspoon garlic powder
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next nine ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Yield: 15 servings.
Originally published as Pasta Salad Plus in Light & Tasty August/September 2002, p60

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPasta Salad Plus

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
prodrwd3 User ID: 7403590 80157
Reviewed Sep. 12, 2013

"Good one to cook"

MY REVIEW
abou ali User ID: 5827503 43275
Reviewed Feb. 16, 2011

"nice combination"

MY REVIEW
becky66 User ID: 1915904 113053
Reviewed Sep. 11, 2010

"This is a great tasting salad that I've made several times. The light dressing is the perfect touch for the mixture of pasta and veggies. I've also substituted chopped fresh spinach for the celery, and pinto beans for the kidney beans with great results."

MY REVIEW
KristiJo User ID: 887218 53506
Reviewed May. 23, 2008 Edited Jan. 31, 2013

"I love this recipe. It is so delicious. I use Splenda instead of sugar, and it's just fine too. You have to try it and it feeds a crowd!"

Loading Image