Italian Pasta Veggie Salad

Italian Pasta Veggie Salad

20 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    15 m
  • Ready In

    25 m
Rhonda
Recipe by  Rhonda

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

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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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 (20)

Rate This Recipe
cookingmom
73

cookingmom

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

JENBOUCHER

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
26

Phoebe

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.

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Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

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Italian Pasta Salad I

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Italian Tomato Pasta Salad