Tangy Vegetable Pasta Salad Recipe

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

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The variety of ingredients in Wilma Jones' delicious pasta salad will take your taste buds in different directions. "It's surprising how well the zippy citrus and raw vegetable flavors blend," she comments from Mobile, Alabama.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2-1/4 cups uncooked spiral pasta
  • 2 tablespoons lemon juice
  • 3 plum tomatoes, sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced radishes
  • 1/2 cup chopped peeled cucumber
  • DRESSING:
  • 1/3 cup picante V8 juice
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped green onion
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed

Directions

Cook pasta according to package directions, adding the lemon juice to the water. Drain and cool. In a large bowl, combine the pasta, tomatoes, green pepper, radishes and cucumber. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Tangy Vegetable Pasta Salad in Light & Tasty October/November 2001, p17

Nutritional Facts

1 cup: 184 calories, 3g fat (1g saturated fat), 0 cholesterol, 254mg sodium, 31g carbohydrate (0 sugars, 2g fiber), 8g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

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  • 2-1/4 cups uncooked spiral pasta
  • 2 tablespoons lemon juice
  • 3 plum tomatoes, sliced
  • 1/2 cup chopped green pepper
  • 1/2 cup sliced radishes
  • 1/2 cup chopped peeled cucumber
  • DRESSING:
  • 1/3 cup picante V8 juice
  • 1/4 cup orange juice
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped green onion
  • 1 tablespoon canola oil
  • 1-1/2 teaspoons sugar
  • 1 teaspoon grated lemon peel
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon salt
  • 1/2 teaspoon dill weed
  1. Cook pasta according to package directions, adding the lemon juice to the water. Drain and cool. In a large bowl, combine the pasta, tomatoes, green pepper, radishes and cucumber. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate until serving. Yield: 6 servings.
Originally published as Tangy Vegetable Pasta Salad in Light & Tasty October/November 2001, p17

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