Veggie Spiral Salad Recipe
My husband and son detested pasta salad before I came up with this one. But there were no leftovers the very first time I served this—now it's a summertime family favorite! Filled with fresh, crunchy radishes and celery, juicy tomatoes and cucumbers, this nutritious recipe is one to try with your gang. —Melody Loyd, Parowan, Utah
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 5
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
pescatarian
- 1/8 teaspoon garlic powder
- 2 tablespoons olive oil
- 1/8 teaspoon pepper
- 1/2 cup chopped tomatoes
- 1/2 cup shredded swiss cheese
- 1/2 cup chopped red onion
- 1/2 cup thinly sliced celery
- 1 cup uncooked tricolor spiral pasta
- 1/2 cup chopped seeded cucumber
- 1/2 cup sliced radishes
- 1/2 cup sliced ripe olives drained
- 1 tablespoon italian salad dressing mix
- 2 tablespoons plus 1-1/2 teaspoons cider vinegar
- Carbohydrate 4.35014831038836 g
- Cholesterol 12.144 mg
- Fat 6.52924338026237 g
- Fiber 1.0174499285016 g
- Protein 4.081661783458 g
- Saturated Fat 2.73848900362119 g
- Serving Size 1 1 serving (72g)
- Sodium 204.122167545577 mg
- Sugar 3.33269838188676 g
- Trans Fat 0.352157168347921 g
- Calories 90 calories
Directions 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. In a bowl, whisk the dressing mix, vinegar and oil. Drizzle over salad and toss to coat. Serve immediately or refrigerate. Yield: 5 servings. Originally published as Veggie Spiral Salad in Simple & Delicious May/June 2007, p51 Print Add to Recipe Box Email a Friend
