Rainbow Veggie Salad

Crunchy fresh vegetables, cooked ham, a quick mayo dressing with subtle seasonings and lemon--this pasta salad is tops without a lot of cooking.

  • prep time 30 min
  • total time 30 min
  • ingredients 12
  • servings 6

Ingredients

Salad

1 1/2
cups uncooked rainbow or plain rotini pasta (4 1/2 oz)
2
cups cubed cooked ham (about 3/4 lb)
1
cup thinly sliced carrots (2 medium)
1/2
cup thinly sliced radishes (4 medium)
1/4
cup sliced green onions (4 medium)
1
large cucumber, cut in half lengthwise, sliced
1
tablespoon chopped fresh parsley

Dressing

3/4
cup reduced-fat mayonnaise or salad dressing
1
tablespoon sugar
2
tablespoons lemon juice
1/2
teaspoon salt
1/8
teaspoon pepper
  • 1 Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
  • 2 Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
  • 3 Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    280
    (
    Calories from Fat
    130),
    % Daily Value
    Total Fat
    15g
    15%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    1160mg
    1160%;
    Total Carbohydrate
    26g
    26%
    (Dietary Fiber
    3g
    3%
      Sugars
    6g
    6%
    ),
    Protein
    14g
    14%
    ;
    % Daily Value*:
    Vitamin A
    80%;
    Vitamin C
    15%;
    Calcium
    2%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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