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Easy Pasta Salad

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Easy Pasta Salad
  • Prep 25 min
  • Total 2 hr 25 min
  • Servings 12
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Italian flavors come together in this veggie-laden pasta dish.
Updated Feb 15, 2018

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Make it a main dish: Stir in leftover cooked meat or a can of drained, rinsed beans.

Nutrition

190 Calories, 4 g Total Fat, 6 g Protein, 35 g Total Carbohydrate

Nutrition Facts

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