Thursday, August 6, 2015

{soups-salads-and-salad-dressings} Vegetable Garden Pasta Salad Recipe


Vegetable Garden Pasta Salad Recipe

Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.—Rhonda Knight, Hecker, Illinois

  Diabetic Exchange

TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings


    2 cups uncooked spiral pasta
    1 cup fresh broccoli florets
    1/4 cup sliced carrots
    1/4 cup chopped green pepper
    1/4 cup chopped sweet red pepper
    1/4 cup sliced zucchini
    1/2 cup ranch salad dressing
    1 tablespoon Dijon mustard


    Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini.

    Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving. Yield: 4 servings.

Nutritional Facts

One 1-cup serving (prepared with fat-free ranch dressing) equals 239 calories, 1 g fat (0 saturated fat), 0 cholesterol, 414 mg sodium, 49 g carbohydrate, 0 fiber, 7 g protein. Diabetic Exchanges: 3 starch, 1 vegetable.

Originally published as Garden Pasta Salad in Quick Cooking July/August 1999, p7

             Beth Layman  :)

GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
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