Garden Gazpacho Pasta Salad

Garden Gazpacho Pasta Salad

Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese – a distinctive meal!

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

8

servings

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
  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.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Look for bags of shredded cheese in the dairy section of your supermarket.
Menu
Idea: To complete the meal, serve this zesty salad with sliced honeydew melon and cantaloupe and, for dessert, raspberry sorbet.

Nutrition Information:

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