Veggie Pasta Salad

Veggie Pasta Salad

11
janet7th 50

"This is a different and healthy pasta salad. Use whole-grain or low-carb pasta if you like and substitute veggies to suit your taste. Wear plastic gloves while chopping hot pepper and be sure you don't touch your eyes or nose."

Ingredients 2 h 30 m {{adjustedServings}} servings 190 cals

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 27.1g
  • 9%
  • Protein:
  • 4.7 g
  • 9%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 336 mg
  • 13%

Based on a 2,000 calorie diet

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Directions

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  1. Bring a large pot of lightly salted water to a boil; cook the pasta spirals at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse pasta with cold water until cool; drain.
  2. Toss drained pasta, sweet onion, green bell pepper, chile pepper, tomatoes, and cucumber together in a large bowl.
  3. Whisk olive oil, tomato sauce, lime juice, red wine vinegar, garlic powder, salt, and black pepper together in a separate bowl; drizzle over the pasta mixture and stir to coat.
  4. Chill in refrigerator 2 hours; stir to serve.
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Reviews 11

  1. 18 Ratings

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sueb
4/19/2012

I had just reviewed this when it was an unpublished recipe. I also submitted a photo! Great salad! I used a red tomato and a brown (Mexican) one. Next time, I might add some herbs, but this recipe is good the way it is written.

*Sherri*
5/5/2012

Great pasta salad, I used a yellow bell and cherry tomatoes, and added some black olives. This salad was a hit with my family and my youngest son who usually doesn't like pasta salad fought me over the leftovers, which were even better. Thanks Janet, love the tomato sauce addition in the dressing.

KATHLEENR
7/22/2012

Very good. I liked the addition of tomato sauce to the dressing.