Speedway Pasta Salad

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

  • Prep Time 25 min
  • Total Time 2 hr 25 min
  • Servings 12

Ingredients

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.

Expert Tips

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.

Make it a main dish: Stir in leftover cooked meat or a can of drained, rinsed beans.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
35 ),
% Daily Value
Total Fat
4 g
4 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
300 mg
300 %;
Total Carbohydrate
35 g
35 %
(Dietary Fiber
3 g
3 %
),
Protein
6 g
6 %
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
14%;
Calcium
2%;
Iron
12%;
Exchanges:
2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.