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Veggie Pasta Salad

Veggie Pasta Salad
  • Prep 30 min
  • Total 30 min
  • Servings 8
This pasta salad gets a veggie boost with the addition of 100% carrot purée in the creamy dressing.
Updated September 13, 2016

Ingredients

Salad

  • 3 cups uncooked rotini pasta (9 oz)
  • 2 cups broccoli florets
  • 3/4 cup sliced carrots

Dressing

  • 1/2 cup light sour cream
  • 2 tablespoons reduced-fat mayonnaise
  • 2 tablespoons milk
  • 1 teaspoon seasoned salt
  • 2 teaspoons fresh lemon juice
  • 1 pouch (4 oz)100% carrot purée

Steps

  • 1
    Cook pasta to desired doneness as directed on package, adding broccoli and carrots during last 3 minutes of cooking time. Drain; rinse with cold water to cool. Drain well.
  • 2
    In large bowl, mix Dressing ingredients. Add pasta mixture; toss to coat.
  • 3
    Serve immediately, or cover and refrigerate until serving time.

  • Refrigerating pasta salads like this one allows flavors to blend, improving the taste. Stir in a little additional milk before serving to moisten the salad, if needed.
  • Customize your salad with toppings your family loves, such as crumbled cooked bacon, sunflower nuts or chopped fresh herbs.
  • For a southwestern flavor, stir in 1/2 teaspoon chili powder with the seasoned salt.

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
35
Trans Fat
0g
% Daily Value*:
Vitamin A
90%
90%
Exchanges:
Free
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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