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Confetti Spaghetti Salad

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Confetti Spaghetti Salad
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 8
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The time-saving secret to this pretty salad? When pasta is almost done, toss frozen veggies in the same pot to heat until tender.
Updated Jun 14, 2012

Ingredients

  • 1 package (7 oz) spaghetti, broken into thirds
  • 2 cups frozen mixed vegetables
  • 1/4 cup coarsely chopped red onion
  • 1 medium tomato, chopped
  • 1/2 cup Italian dressing

Steps

  • 1
    Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
  • 2
    In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

Tips from the Betty Crocker Kitchens

  • tip 1
    Your favorite frozen vegetable can be used in place of the frozen mixed vegetables.

Nutrition

190 Calories, 7g Total Fat, 5g Protein, 28g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
250mg
10%
Potassium
160mg
5%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
15%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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