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Italian Pasta Veggie Salad

Italian Pasta Veggie Salad

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Rhonda

This pasta salad recipe calls for a fat-free Italian dressing, your choice of veggies and some fresh ground pepper. Sound good?!

Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 0.7 g
  • 1%
  • Carbs:
  • 38.1g
  • 12%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 238 mg
  • 10%

Based on a 2,000 calorie diet

Directions

  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a large bowl, combine the pasta, onion, bell pepper, tomatoes and mushrooms. Pour enough dressing over to coat; toss and refrigerate until chilled.
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Reviews

cookingmom
73
10/19/2007

This is pretty close to something I make myself. I omit the peppers and onions and add cucumbers, black olives, and Italian salami that has been sliced and quartered. You can also add shredded cheese of your choice for extra flavor.

JENBOUCHER
47
8/27/2003

Awesome!! I do not add the mushrooms because my kids to not like them but I LOVE this recipe and so does my husband. Sometimes we add more like cucumbers, pepperjack cheese, cheddar cheese and pepperoni. Yum!

Phoebe
27
7/13/2011

Fast, easy, good. Also added a small can of chopped black olives. Made this again the other night and added about 1/3 cup chopped zucchini which really absorbed the dressing well.