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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!

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

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

SAVE ON THIS RECIPE!

LOCATION

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.

EXPERT 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.

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View Full 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.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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