Vegetable Pasta Salad
Simple & Delicious
May/June 2009 issue
Page: 21
Chock-full of garden-fresh goodness and veggies, this fresh-tasting side dish is colorful, refreshing and goes together in minutes! It makes a nice partner for a variety of meats. Joy Beck – Cincinnati, OH
SERVINGS: 13
CATEGORY: Low Fat
METHOD:
TIME: Prep: 20 min. + chilling
Ingredients:
4 cups uncooked tricolor spiral pasta
1 jar (16 ounces) salsa
2 cups frozen corn, thawed
1-1/2 cups sliced halved cucumber
1 cup halved cherry tomatoes
1 medium red onion, chopped
1 can (8 ounces) no-salt-added tomato sauce
2 tablespoons minced fresh parsley
1 tablespoon red wine vinegar
Directions:
Cook pasta according to package directions; rinse in cold water and drain. In a large serving bowl, combine pasta and the remaining ingredients. Refrigerate for at least 30 minutes before serving. Yield: 13 servings.
Nutrition Facts
One serving:3/4 cup
Calories: 144, Fat:1 g, Saturated Fat:0 g, Cholesterol:
Diabetic Exchange:
1-1/2 starch, 1 vegetable.
Beth Layman :)
Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-
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