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Fresh Vegetable-Pasta Salad

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Fresh Vegetable-Pasta Salad
  • Prep 25 min
  • Total 1 hr 25 min
  • Servings 15
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Add pizzazz to a foolproof pasta salad, using crisp and colorful bell peppers, broccoli and onion.
Updated Aug 5, 2010

Ingredients

Steps

  • 1
    Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
  • 2
    Drain pasta; rinse with cold water. Shake to drain well.
  • 3
    Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Tips from the Betty Crocker Kitchens

  • tip 1
    Have leftover rotisserie chicken? Chop it up and add it to the salad for a complete dinner.

Nutrition

80 Calories, 3g Total Fat, 2g Protein, 12g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
100mg
3%
Total Carbohydrate
12g
4%
Dietary Fiber
1g
4%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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