Recipe
Salad
Fresh Gazpacho-Style Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 8
| Quantity | Ingredient | Add |
|---|---|---|
| ⅓ c. Hy-Vee white vinegar | ||
| ⅓ c. Hy-Vee vegetable oil | ||
| 2 tbsp. chopped fresh parsley | ||
| 1 tsp. Hy-Vee basil | ||
| 1 clove(s) garlic, minced | ||
| Hy-Vee salt and Hy-Vee pepper, to taste | ||
| 3 medium tomatoes, cut into wedges | ||
| 2 c. sliced fresh mushrooms | ||
| 1 medium green bell pepper, cut into strips | ||
| 1 small cucumber, thinly sliced | ||
| ½ c. sliced green onion | ||
| 1 (12 oz) package Hy-Vee tri-color rotini, uncooked |
Directions
- In a large bowl, whisk together vinegar, vegetable oil, parsley, basil, garlic, salt and pepper.
- Gently stir in tomatoes, mushrooms, green pepper, cucumber and green onion. Season to taste.
- Cook pasta according to package directions. Drain. Rinse with cool water to cool. Drain.
- Stir cooled pasta into vegetable mixture. Cover and refrigerate 2 to 3 hours before serving.
Nutrition facts
Servings
170 Calories per serving
Amounts Per Serving
- Total Fat: 10g
- Cholesterol: 0mg
- Sodium: 10mg
- Total Carbohydrates: 18g
- Protein: 4g
Daily Values
0%
Vitamin A 8%
0%
Vitamin C 45%
0%
Iron 6%
0%
Calcium 2%
Recipe Source:
Hy-Vee HealthMarket, June 2009.