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Veggie Spiral Salad

Total Time

Prep/Total Time: 20 min.

Makes

5 servings

My husband and son detested pasta salad before I came up with this one. Filled with fresh, crunchy radishes and celery as well as juicy tomatoes and cucumbers, this nutritious recipe is one to try on your salad skeptics. —Melody Loyd, Parowan, Utah
Veggie Spiral Salad Recipe photo by Taste of Home

Ingredients

  • 1 cup uncooked tricolor spiral pasta
  • 1/2 cup chopped seeded cucumber
  • 1/2 cup thinly sliced celery
  • 1/2 cup chopped red onion
  • 1/2 cup sliced radishes
  • 1/2 cup chopped tomatoes
  • 1/2 cup sliced ripe olives, drained
  • 1/2 cup shredded Swiss cheese
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 1 tablespoon Italian salad dressing mix
  • 2 tablespoons plus 1-1/2 teaspoons cider vinegar
  • 2 tablespoons olive oil

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, celery, onion, radishes, tomatoes, olives, cheese, garlic powder and pepper. Drain pasta and rinse in cold water; stir into vegetable mixture.
  2. In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate.

Nutrition Facts

3/4 cup: 186 calories, 10g fat (3g saturated fat), 10mg cholesterol, 356mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 6g protein.

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