Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese – a distinctive meal!
cups uncooked radiatore pasta (4 1/2 ounces)
cups shredded Cheddar cheese (6 ounces)
cup sliced ripe olives
tablespoons vegetable oil
medium zucchini, sliced (2 cups)
large tomato, chopped (1 cup)
can (11 ounces) whole kernel corn, drained
Cook and drain pasta as directed on package. Rinse with cold water; drain.
Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover
and refrigerate up to 24 hours. Toss before serving.
Look for bags of shredded cheese in the dairy section of your
Idea: To complete the meal, serve this zesty salad with sliced honeydew melon
and cantaloupe and, for dessert, raspberry sorbet.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.