Eat Your Veggies Pasta Salad

Eat Your Veggies Pasta Salad

1
Inspired by Home Cooks 0

"This pasta salad features a kaleidoscope of crunchy veggies. Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions, and dress with sweetened mayonnaise and vinegar."

Ingredients 35 m {{adjustedServings}} servings 443 cals

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 443 kcal
  • 22%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 89.6g
  • 29%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 31 mg
  • 1%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. Cook pasta according to package directions. Drain and rinse pasta under cold water.
  2. Place pasta in a large serving bowl add the all the vegetables and toss to combine.
  3. Combine the mayonnaise, vinegar and SPLENDA(R) Granulated Sweetener; whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
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Footnotes

  • Note
  • This is a reduced sugar version of a recipe originally submitted by an Allrecipes home cook.
  • Serving Size: 1 1/3 cup pasta salad
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Reviews 1

  1. 4 Ratings

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jrbaker
7/5/2011

This was good, but not fantastic. I was the only one in my family who did not add anything to improve the flavor of it once we started eating. I love all of the nice raw veggies that go into this salad and you can mix and match to suit your family's tastes (I added a few radish slices), but the dressing turned out sweet. It reminded me of a good coleslaw dressing. I'll definitely use this idea again, but will make a vinaigrette instead of the Splenda/mayo/vinegar dressing.