Fresh Vegetable-Pasta Salad

Fresh Vegetable-Pasta Salad

Add pizzazz to a foolproof pasta salad, using crisp and colorful bell peppers, broccoli and onion.

Prep Time

25

Minutes

Total Time

1:25

Hr:Mins

Makes

15

servings

1
box Betty Crocker® Suddenly Salad® classic pasta salad mix
1/4
cup cold water
3
tablespoons vegetable or olive oil
1
tablespoon vinegar
2
cups small fresh broccoli florets
1
small red bell pepper, coarsely chopped
1
small yellow bell pepper, coarsely chopped
1/4
cup thin wedges red onion
  1. Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
  2. Drain pasta; rinse with cold water. Shake to drain well.
  3. Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.
Makes 15 servings (1/2 cup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Have leftover rotisserie chicken? Chop it up and add it to the salad for a complete dinner.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 80
    • (Calories from Fat 30),
  • Total Fat 3g
    • (Saturated Fat 0g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 270mg;
  • Total Carbohydrate 12g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 2g;
Percent Daily Value*:
    Exchanges:
    • 0 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1/2 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.