Veggie Pasta Salad

Veggie Pasta Salad

11
janet7th 54

"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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I had just reviewed this when it was an unpublished recipe.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 ...

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 o...

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