Pasta Vegetable Salad
It only takes minutes to cook the tricolor pasta, but to really beat the clock, chop the vegetables ahead of time. I sometimes give the salad southwestern flair by adding black beans, frozen corn and salsa. The I top it off with a tomato-based dressing that I've spiced up with taco seasoning.—Helen Turner, Upland, Indiana
Total TimePrep: 15 min. + chilling
- 1-1/2 cups uncooked tricolor spiral pasta
- 1/2 cup fresh broccoli florets
- 1/2 cup cauliflowerets
- 1/2 cup chopped cucumber
- 1/2 cup chopped celery
- 1/3 cup sliced carrot
- 1/4 cup chopped tomato
- 1/4 to 1/3 cup ranch salad dressing
- Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours.
Nutrition Facts3/4 cup: 208 calories, 9g fat (1g saturated fat), 3mg cholesterol, 146mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 5g protein.
Originally published as Pasta Vegetable Salad in Quick Cooking March/April 2004
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