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Italian Herb Pasta Salad

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Italian Herb Pasta Salad
  • Prep 20 min
  • Total 0 min
  • Servings 12
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Spend just 20 minutes in the kitchen to put together this surefire potluck pleaser!
Updated Dec 18, 2009

Ingredients

  • 1 large cucumber, coarsely chopped (1 1/2 cups)
  • 1 package (16 ounces) rotini pasta
  • 1 can (8 ounces) tomato sauce
  • 1 cup Italian dressing
  • 1 tablespoon chopped fresh or 1 teaspoon dried basil leaves
  • 1 tablespoon chopped fresh or 1 teaspoon dried oregano leaves
  • 1 pint (2 cups) cherry tomatoes, cut in half
  • 1/2 medium red onion, cut into thin wedges and separated (1/2 cup)
  • 1 cup sliced mushrooms (3 ounces)

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 glass or plastic bowl. Add pasta and remaining ingredients; toss. Cover and refrigerate about 2 hours until chilled but no longer than 24 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    If using pasta for a salad, rinse it under cold running water to remove the excess starch and to keep the pasta from sticking together.
  • tip 2
    For Pizza Pasta Salad, toss a 3 1/4-ounce package of sliced pepperoni, chopped, and a 2 1/4-ounce can of sliced ripe olives, drained, with the pasta and other ingredients.

Nutrition

250 Calories, 9g Total Fat, 6g Protein, 36g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
250
Calories from Fat
80
Total Fat
9g
Saturated Fat
1g
Cholesterol
5mg
Sodium
300mg
Total Carbohydrate
36g
Dietary Fiber
2g
Protein
6g
% Daily Value*:
Iron
10%
10%
Exchanges:
2 Starch; 1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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