Tailgate Pasta Salad

Looking for a pasta-salad recipe for dinner? Then check out this veggie filled dish that’s easy to make and delicious to eat.

  • prep time 25 min
  • total time 2 hr 25 min
  • ingredients 12
  • servings 6

Ingredients

Salad

8
oz uncooked gemelli or rotini pasta
1
medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
1
can (14 oz) artichoke hearts, drained, chopped
1
cup cherry tomatoes, cut in half
4
oz fresh baby spinach leaves
1/2
cup chopped fresh basil leaves

Dressing

1/4
cup olive oil or vegetable oil
3
tablespoons red wine vinegar
1
teaspoon coarse-grained mustard
1
teaspoon salt
1/2
teaspoon pepper
1
garlic clove, crushed
  • 1 Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  • 2 Meanwhile, in small bowl, mix all dressing ingredients until well blended.
  • 3 In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
  • 4 Just before serving, sprinkle remaining 1/4 cup basil over top of salad.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    90),
    % Daily Value
    Total Fat
    10g
    10%
    (Saturated Fat
    1 1/2g,
    1 1/2%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    550mg
    550%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    7g
    7%
      Sugars
    3g
    3%
    ),
    Protein
    9g
    9%
    ;
    % Daily Value*:
    Vitamin A
    45%;
    Vitamin C
    35%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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