Menu

Pasta Vegetable Salad

Add a Review
Total Time
Prep: 15 min. + chilling

By Taste Of Home Editorial Team

Recipe by Helen Turner, Upland, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Sep. 30, 2022

It only takes minutes to cook the tricolor pasta, but to really beat the clock, chop the vegetables ahead of time. I sometimes give the salad southwestern flair by adding black beans, frozen corn and salsa. The I top it off with a tomato-based dressing that I've spiced up with taco seasoning.—Helen Turner, Upland, Indiana

Test Kitchen Approved

Pasta Vegetable Salad

0 | 0 Reviews Add your review
Yield: 4 servings
Prep: 15 min
Save Saved Saving print

Ingredients

  • 1-1/2 cups uncooked tricolor spiral pasta
  • 1/2 cup fresh broccoli florets
  • 1/2 cup cauliflowerets
  • 1/2 cup chopped cucumber
  • 1/2 cup chopped celery
  • 1/3 cup sliced carrot
  • 1/4 cup chopped tomato
  • 1/4 to 1/3 cup ranch salad dressing
Text Ingredients

Directions

  1. Cook pasta according to package directions; drain and rinse with cold water. Place in a large bowl; add vegetables. Drizzle with salad dressing; toss to coat. Cover and refrigerate for 1-2 hours.

Nutrition Facts

3/4 cup: 208 calories, 9g fat (1g saturated fat), 3mg cholesterol, 146mg sodium, 28g carbohydrate (3g sugars, 2g fiber), 5g protein.
Loading Popular in the Community
Loading Reviews