Rainbow Veggie Salad

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Rainbow Veggie Salad

Crunchy fresh vegetables, cooked ham, a quick mayo dressing with subtle seasonings and lemon--this pasta salad is tops without a lot of cooking.

Prep Time

Minutes

Total Time

Minutes

Makes

servings

Salad

1 1/2

cups uncooked rainbow or plain rotini pasta (4 1/2 oz)

cups cubed cooked ham (about 3/4 lb)

cup thinly sliced carrots (2 medium)

1/2

cup thinly sliced radishes (4 medium)

1/4

cup sliced green onions (4 medium)

large cucumber, cut in half lengthwise, sliced

tablespoon chopped fresh parsley

Dressing

3/4

cup reduced-fat mayonnaise or salad dressing

tablespoon sugar

tablespoons lemon juice

1/2

teaspoon salt

1/8

teaspoon pepper

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.

Makes 6 servings (1 1/3 cups each)

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens

Tip

To serve as a side salad (as shown on cover), omit ham and serve as a side salad. Line bowl with leaf lettuce.

Nutrition Information:

1 Serving (1 Serving)

Calories 280

(Calories from Fat 130),

Total Fat 15g

(Saturated Fat 3g,
Trans Fat 0g),

Cholesterol 35mg;
Sodium 1160mg;
Total Carbohydrate 26g

(Dietary Fiber 3g,
Sugars 6g),

Protein 14g;

Percent Daily Value*:

Exchanges:

1 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
1 1/2 Lean Meat;
0 High-Fat Meat;
2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Rainbow Veggie Salad

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens

Make the Most of This Recipe With Tips From The Betty Crocker^® Kitchens