Vegetable Garden Pasta Salad Recipe
Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.—Rhonda Knight, Hecker, Illinois
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1 tablespoon dijon mustard
- 1/4 cup chopped green pepper
- 1/2 cup ranch salad dressing
- 1 cup fresh broccoli florets
- 1/4 cup chopped sweet red pepper
- 1/4 cup sliced carrots
- 2 cups uncooked spiral pasta
- 1/4 cup sliced zucchini
- Carbohydrate 66.0432700004055 g
- Cholesterol 91 mg
- Fat 17.2338600003051 g
- Fiber 1.28284997422768 g
- Protein 13.9119175003325 g
- Saturated Fat 2.63906775001887 g
- Serving Size 1 1 serving (183g)
- Sodium 313.210250086353 mg
- Sugar 64.7604200261778 g
- Trans Fat 1.95185850001377 g
- Calories 473 calories
Directions Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini. Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving. Yield: 4 servings. Originally published as Garden Pasta Salad in Quick Cooking July/August 1999, p7 Nutritional Facts One 1-cup serving (prepared with fat-free ranch dressing) equals 239 calories, 1 g fat (0 saturated fat), 0 cholesterol, 414 mg sodium, 49 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 3 starch, 1 vegetable. Print Add to Recipe Box Email a Friend
