Garden Gazpacho Pasta Salad

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8

Ingredients

Ingredients

1 1/2
cups uncooked radiatore pasta (4 1/2 ounces)
1 1/2
cups shredded Cheddar cheese (6 ounces)
1/2
cup sliced ripe olives
1 1/2
cups salsa
2
tablespoons vegetable oil
1
medium zucchini, sliced (2 cups)
1
large tomato, chopped (1 cup)
1
can (11 ounces) whole kernel corn, drained

Directions

Directions

  • 1 Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • 2 Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.

Notes










Tips

Expert Tips

Look for bags of shredded cheese in the dairy section of your supermarket.

Idea: To complete the meal, serve this zesty salad with sliced honeydew melon and cantaloupe and, for dessert, raspberry sorbet.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
5g,
5%
),
Cholesterol
20mg
20%;
Sodium
460mg
460%;
Total Carbohydrate
25g
25%
(Dietary Fiber
3g
3%
),
Protein
10g
10%
;
% Daily Value*:
Iron
10%;
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.