Italian Herb Pasta Salad

Italian Herb Pasta Salad

Spend just 20 minutes in the kitchen to put together this surefire potluck pleaser!

Prep Time

20

Minutes

Total Time

00

Minutes

Makes

12

servings

1
large cucumber, coarsely chopped (1 1/2 cups)
1
package (16 ounces) rotini pasta
1
can (8 ounces) tomato sauce
1
cup Italian dressing
1
tablespoon chopped fresh or 1 teaspoon dried basil leaves
1
tablespoon chopped fresh or 1 teaspoon dried oregano leaves
1
pint (2 cups) cherry tomatoes, cut in half
1/2
medium red onion, cut into thin wedges and separated (1/2 cup)
1
cup sliced mushrooms (3 ounces)
  1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. Mix tomato sauce, dressing, basil and oregano in large glass or plastic bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 24 hours.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
If using pasta for a salad, rinse it under cold running water to remove the excess starch and to keep the pasta from sticking together.
Variation
For Pizza Pasta Salad, toss a 3 1/4-ounce package of sliced pepperoni, chopped, and a 2 1/4-ounce can of sliced ripe olives, drained, with the pasta and other ingredients.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 250
    • (Calories from Fat 80),
  • Total Fat 9g
    • (Saturated Fat 1g,),
  • Cholesterol 5mg;
  • Sodium 300mg;
  • Total Carbohydrate 36g
    • (Dietary Fiber 2g,
  • Protein 6g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.
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