Italian Pasta Veggie Salad

18 Reviews

Prep: 10 min
Cook: 15 min
Ready In: 25 min

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

Ingredients

10 ounces fusilli pasta
1 onion, chopped
1 green bell pepper, chopped
2 tomatoes, chopped
1 cup chopped mushrooms
3/4 cup fat free Italian-style dressing

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Metric US

Original recipe yields 8 servings

Directions

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

Nutrition

Amount Per Serving (8 total)

Calories
181 cal
9%

Fat
0.7 g
1%

Carbs
38.1 g
12%

Based on a 2,000 calorie diet

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Reviews (18)

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cookingmom

Oct. 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 ..." See moreof your choice for extra flavor. "

JENBOUCHER

Aug. 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 peppe..." See moreroni. Yum!"

Phoebe

Jul. 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...." See more"

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