Veggie Pasta Salad8 Reviews
- Prep: 20 min
- Cook: 10 min
- Ready In: 2 hr 30 min
“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.” - by janet7th
Original recipe yields 8 servings
- 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.
- Toss drained pasta, sweet onion, green bell pepper, chile pepper, tomatoes, and cucumber together in a large bowl.
- 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.
- Chill in refrigerator 2 hours; stir to serve.
Amount Per Serving (8 total)
- 190 cal
- 7.4 g
- 27.1 g
Based on a 2,000 calorie diet
Reviews (8)Rate This Recipe
"I had just reviewed this when it was an unpublished recipe.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..." See more is good the way it is written."
"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 th..." See moree leftovers, which were even better. Thanks Janet, love the tomato sauce addition in the dressing."
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