Speedway Pasta Salad

Speedway Pasta Salad

Italian flavors come together in this veggie-laden pasta dish.

Prep Time

25

Minutes

Total Time

2:25

Hrs:Mins

Makes

12

servings

1
package (16 ounces) wagon wheel pasta or rotini pasta
1
can (8 ounces) tomato sauce
1
cup reduced-fat Italian dressing
1
tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1
tablespoon fresh dried oregano leaves or 1 teaspoon dried oregano leaves
1
cup sliced fresh mushrooms
5
roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1
large peeled or unpeeled cucumber, coarsely chopped (1 1/2 cups)
1
medium red onion, chopped (1/2 cup)
1
can (2 1/4 ounces) sliced ripe olives, drained
  1. Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. Mix tomato sauce, dressing, basil and oregano in large bowl. Add remaining ingredients; toss.
  3. Cover and refrigerate about 2 hours or until chilled but no longer than 48 hours.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Did You Know...
Roma (plum) tomatoes are a perfect choice for pasta salads. Their meaty texture stands up to tossing without a lot of juice to make the salad soggy.
Variation
Make it a main dish: Stir in leftover cooked meat or a can of drained, rinsed beans.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 190
    • (Calories from Fat 35 ),
  • Total Fat 4 g
    • (Saturated Fat 0g,),
  • Cholesterol 0mg;
  • Sodium 300 mg;
  • Total Carbohydrate 35 g
    • (Dietary Fiber 3 g,
  • Protein 6 g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 1 Vegetable;
    *Percent Daily Values are based on a 2,000 calorie diet.