Recipe
Salad
Chilled Tomato and Vegetable Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 9
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. dry gemelli or rotini pasta, uncooked (12 oz = about 4 cups) | ||
| 1 (14.5 oz) can Hunt's diced tomatoes, drained | ||
| 1 c. quartered and sliced English cucumber | ||
| 1 (4 oz) pkg crumbled feta cheese | ||
| 1 (3.8 oz) can sliced ripe olives, drained | ||
| ½ c. shredded carrot | ||
| ½ c. chopped roasted red pepper | ||
| ¼ c. thinly sliced red onion | ||
| 1 c. light Italian dressing | ||
| ¼ c. pine nuts, toasted, optional |
Directions
- Cook pasta according to package directions, omitting salt. Rinse cooked pasta with cold water. Place in large bowl.
- Add drained tomatoes, cucumber, cheese, olives, carrot, roasted pepper and onion; mix lightly. Add dressing; toss to coat. Cover.
- Refrigerate at least 1 hour prior to serving or until chilled. Sprinkle with pine nuts, if desired.
Nutrition facts
Servings
270 Calories per serving
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 11mg
- Sodium: 542mg
- Total Carbohydrates: 37g
- Protein: 8g
Daily Values
0%
Vitamin A 30%
0%
Vitamin C 15%
0%
Iron 11%
0%
Calcium 9%
Recipe Source:
ConAgra Foods, Hy-Vee Seasons Spring 2011.