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Garden Vegetable Rotini Salad

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  • Prep 20 min
  • Total 3 hr 20 min
  • Ingredients 7
  • Servings 15
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Enjoy this delicious salad made with pasta and veggie that’s perfect for side dish.
Updated Aug 27, 2010
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Ingredients

  • 8 oz. (2 1/2 cups) uncooked rotini (spiral pasta)
  • 1/2 cup thinly sliced red onion
  • 2 medium tomatoes, chopped (2 1/2 cups)
  • 1 medium cucumber, chopped (2 cups)
  • 1 medium yellow summer squash, halved, sliced (2 cups)
  • 1/4 to 1/3 cup salad supreme seasoning
  • 1 (8-oz.) bottle zesty Italian salad dressing

Steps

  • 1
    Cook rotini to desired doneness as directed on package. Drain; rinse with cold water until cool.
  • 2
    Meanwhile, in large bowl, combine all remaining ingredients. Add cooked rotini; toss until well coated. Cover; refrigerate at least 3 hours. Stir gently before serving.

Tips from the Pillsbury Kitchens

  • tip 1
    There's no choice during the winter but to peel the heavily waxed skin of typical supermarket cucumbers. In summer, however, farmer´s market cucumbers have tender, edible skin. To add a decorative edge to the cucumber slices, peel the skin off in stripes, then slice.

Nutrition Information

100 Calories, 3g Total Fat, 3g Protein, 16g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 2/3 Cup
Calories
100
Calories from Fat
25
Total Fat
3g
5%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
340mg
14%
Total Carbohydrate
16g
5%
Dietary Fiber
1g
4%
Sugars
3g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 1 Other Carbohydrate; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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