Garden Pasta Salad

Garden Pasta Salad

14

"This zesty pasta salad is bursting with flavor and is liberally dotted with lots of crunchy vegetables. Great recipe to take on a picnic and not worry about the warm weather affecting the safety of the salad."

Ingredients

25 m {{adjustedServings}} servings 291 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 10.2 g
  • 16%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 6.8 g
  • 14%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 700 mg
  • 28%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Ready In

  1. In a large pan cook pasta in boiling water until tender; rinse under cold water and drain. In a large bowl combine pasta, carrots, celery, peppers, cucumber, onion and RED GOLD(R) or REDPACK(R) DICED TOMATOES with BASIL, GARLIC & OREGANO. Pour dressing over mixture; toss until evenly coated. Chill until ready to serve.
Tips & Tricks

Footnotes

  • Variation:
  • For another texture and flavor add 3/4 cup of shredded Mozzarella cheese before adding the dressing.
  • Tip:
  • To seed a cucumber, first halve it lengthwise. Use the tip of a spoon to scrape the seeds from each half. If you have a grapefruit spoon, you will find that the sharp tip works well for this task.
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Reviews

14
  1. 20 Ratings

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Very versatile recipe. If you don't have something, then leave it out. If you have something the recipe doesn't call for, then add it. I recommend chopping the carrots really small, I think i...

I made this salad a couple of weeks ago to "test" it for our daughter's graduation party. I'm making it tomorrow for her party - absolutely wonderful. I added some pepperoni chunks, garlic and...

This salad is really great. I followed it to a "T" except I misread the "Red Gold Basil, etc." and put in Rotel tomatoes with Green Chilis. It turned out fabulous. Everyone actually liked the...