Tailgate Pasta Salad

Tailgate Pasta Salad

Here’s a pasta salad dinner packed with veggies – a dish that’s easy to make and delicious to eat.

Prep Time

25

Minutes

Total Time

2:25

Hrs:Mins

Makes

6

servings

Salad
8
oz uncooked gemelli or rotini pasta
1
medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
1
can (14 oz) artichoke hearts, drained, chopped
1
cup cherry tomatoes, cut in half
4
oz fresh baby spinach leaves
1/2
cup chopped fresh basil leaves
Dressing
1/4
cup olive oil or vegetable oil
3
tablespoons red wine vinegar
1
teaspoon coarse-grained mustard
1
teaspoon salt
1/2
teaspoon pepper
1
garlic clove, crushed
  1. Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  2. Meanwhile, in small bowl, mix all dressing ingredients until well blended.
  3. In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
  4. Just before serving, sprinkle remaining 1/4 cup basil over top of salad.
Makes 6 servings (1 1/3 cups each)

Nutrition Information:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 90),
  • Total Fat 10g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 0mg;
  • Sodium 550mg;
  • Total Carbohydrate 41g
    • (Dietary Fiber 7g,
    • Sugars 3g),
  • Protein 9g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.