Garden Gazpacho Pasta Salad

  • Prep 20 min
  • Total 20 min
  • Servings 8

Ingredients

1 1/2
cups uncooked radiatore pasta (4 1/2 ounces)
1 1/2
cups shredded Cheddar cheese (6 ounces)
1/2
cup sliced ripe olives
1 1/2
cups salsa
2
tablespoons vegetable oil
1
medium zucchini, sliced (2 cups)
1
large tomato, chopped (1 cup)
1
can (11 ounces) whole kernel corn, drained

Steps

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  • 1
    Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • 2
    Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.

Notes









Tips

Expert Tips

Look for bags of shredded cheese in the dairy section of your supermarket.

Idea: To complete the meal, serve this zesty salad with sliced honeydew melon and cantaloupe and, for dessert, raspberry sorbet.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
235
Calories from Fat
110
% Daily Value
Total Fat
12g
Saturated Fat
5g
Cholesterol
20mg
Sodium
460mg
Total Carbohydrate
25g
Dietary Fiber
3g
Protein
10g
% Daily Value*:
Iron
10%
10%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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