Vegetable-Pasta Salad

Serve this colorful salad featuring pasta, broccoli, carrots and mushrooms flavored with Italian salad dressing – a delicious side dish.

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  • prep time 20 min
  • total time 50 min
  • ingredients 5
  • servings 10
 

Ingredients

3
oz. (1 cup) uncooked pasta nuggets (radiatore)
1
cup fresh broccoli florets
1
cup carrot strips (2x1/4x1/4-inch)
1
cup quartered fresh mushrooms
1/2
cup purchased Italian salad dressing

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Cook pasta nuggets to desired doneness as directed on package. Drain; rinse with cold water to cool.
  • 2 In medium bowl, combine cooked pasta nuggets and all remaining ingredients; mix well. Cover; refrigerate 30 minutes to blend flavors.
  • 1 Cook pasta nuggets to desired doneness as directed on package. Drain; rinse with cold water to cool.
  • 2 In medium bowl, combine cooked pasta nuggets and all remaining ingredients; mix well. Cover; refrigerate 30 minutes to blend flavors.

EXPERT TIPS

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Expert Tips

Another small pasta shape, such as shells, can be used in place of the nuggets.

To reduce the fat in this salad by about 3 grams per serving, substitute light Italian dressing for the regular.

To save time in the kitchen, look for carrot strips or thin carrot sticks in the produce section of the grocery store. They are sometimes stocked in the salad bar; pack them to take through the checkout line just as you would a salad.

To give the broccoli a beautiful brightness, add it to the pasta and water during the last 2 minutes of cooking time. Drain and rinse it with the pasta.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
100
(
Calories from Fat
50),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
1g,
1%
),
Cholesterol
0mg
0%;
Sodium
100mg
100%;
Total Carbohydrate
10g
10%
(Dietary Fiber
1g
1%
  Sugars
2g
2%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
70%;
Vitamin C
15%;
Calcium
0%;
Iron
4%;
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.