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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 Time
    Prep: 15 min. + chilling
  • Makes
    4 servings

Ingredients

  • 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

Directions

  • 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 Facts
3/4 cup: 208 calories, 9g fat (1g saturated fat), 3mg cholesterol, 146mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 5g protein.

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Reviews

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Average Rating:
  • Jana.bee
    Sep 12, 2010

    Family loved this colorful salad!