Tricolor Rotini Salad

Recipe

Salad
Tricolor Rotini Salad

Primary Media

Red, green, and white spiral pasta mixed with green peppers and onions

User Rating

2.86 out of 5 stars
Rate it:
14 ratings

Recipe Data

15
Servings
25min
Prep
40min
Total

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Servings and Ingredients

Ingredients
Serves 15
QuantityIngredientAdd
1 ¼ c.Hy-Vee cider vinegar
1 ¼ c.Hy-Vee sugar
2 tbsp.Hy-Vee Dijon mustard
1 tsp.Hy-Vee salt
1 tsp.Hy-Vee cracked black pepper
1 tsp.Hy-Vee garlic powder
1(12 oz) package Hy-Vee tri-color rotini
1green bell pepper, seeded and chopped
1 c.chopped white onion
1cucumber, quartered lengthwise and chopped
¼ c.fresh parsley, chopped

Directions

  1. In a medium saucepan, whisk vinegar, sugar, mustard, salt, black pepper and garlic powder. Heat just to boiling or until sugar dissolves. Cool completely.
  2. Meanwhile, cook pasta al dente according package directions. Drain and rinse under cool water.
  3. In a large bowl, combine green bell pepper, onion, cucumber and parsley. Stir in pasta and cooled vinegar mixture to coat.
  4. Cover tightly and refrigerate overnight or at least 4 hours to blend flavors.
  5. Serve with a slotted spoon.

Nutrition facts

Servings

160 Calories per serving

Amounts Per Serving

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 210mg
  • Total Carbohydrates: 37g
  • Protein: 3g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 15%
0%
Iron 6%
0%
Calcium 2%

Recipe Source:

Hy-Vee Seasons Summer 2013.