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Vegetable-Pasta Salad

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Vegetable-Pasta Salad
  • Prep 20 min
  • Total 50 min
  • Ingredients 5
  • Servings 10
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Serve this colorful salad featuring pasta, broccoli, carrots and mushrooms flavored with Italian salad dressing – a delicious side dish.
Updated Dec 19, 2010

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

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.

Tips from the Pillsbury Kitchens

  • tip 1
    Another small pasta shape, such as shells, can be used in place of the nuggets.
  • tip 2
    To reduce the fat in this salad by about 3 grams per serving, substitute light Italian dressing for the regular.
  • tip 3
    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.
  • tip 4
    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.

Nutrition Information

100 Calories, 6g Total Fat, 2g Protein, 10g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1/2 Cup
Calories
100
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
100mg
4%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
4%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
15%
15%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1/2 Starch; 1/2 Other Carbohydrate; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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