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Tomato Vegetable Pasta Salad

Chock-full of garden-fresh goodness and veggies, this fresh-tasting side dish is colorful, refreshing and goes together in minutes! It makes a nice partner for a variety of meats. Joy Beck – Cincinnati, OH
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    13 servings


  • 4 cups uncooked tricolor spiral pasta
  • 1 jar (16 ounces) salsa
  • 2 cups frozen corn, thawed
  • 1-1/2 cups sliced halved cucumber
  • 1 cup halved cherry tomatoes
  • 1 medium red onion, chopped
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 2 tablespoons minced fresh parsley
  • 1 tablespoon red wine vinegar


  • Cook pasta according to package directions; rinse in cold water and drain. In a large serving bowl, combine pasta and the remaining ingredients. Refrigerate for at least 30 minutes before serving.
Nutrition Facts
3/4 cup: 144 calories, 1g fat (0 saturated fat), 0 cholesterol, 173mg sodium, 29g carbohydrate (5g sugars, 3g fiber), 4g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable.

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Average Rating:
  • wintermom9597
    Nov 3, 2013

    Loved the low-fat-ness of this salad. So quick and easy to put together, and easily altered for tastes - hot salsa, mild salsa, green or red onion, add olives, etc.

  • rayeellen
    Jul 30, 2012

    It was pretty dull. Ended up adding a lot of salt and garlic powder just to give it some flavor.

  • harley1993rider
    Jul 30, 2009

    No comment left

  • kyle1987
    Jun 6, 2009

    No comment left