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Pasta-Vegetable Salad

Yield 11 servings (serving size: 1 cup)


  • 6 ounces tricolor rotini pasta, uncooked
  • 1 (1-pound) bag broccoli florets
  • 3 celery stalks, sliced
  • 1 (8-ounce) can sliced water chestnuts, drained
  • 1 (1.05-ounce) package fat-free Italian dressing mix
  • 3 tablespoons chopped fresh oregano
  • 3/4 cup sliced radishes
  • 1/3 cup crumbled reduced-fat feta cheese

Nutrition Information

  • calories 101
  • caloriesfromfat 0.0 %
  • fat 1 g
  • satfat 0.3 g
  • protein 3.5 g
  • carbohydrate 19.6 g
  • fiber 0.7 g
  • cholesterol 2 mg
  • sodium 281 mg

How to Make It

  1. Prepare pasta according to package directions, omitting salt and fat; drain. Rinse with cold water; drain.

  2. Combine pasta, broccoli, celery, and water chestnuts in a bowl; set aside.

  3. Prepare dressing mix according to package directions; stir in oregano. Pour over pasta mixture, stirring to coat. Cover and chill at least 6 hours, stirring occasionally. Just before serving, stir in radishes, and sprinkle with cheese.

  4. Tip: Add the radishes to the salad just before serving. Otherwise, their red color will bleed onto the pasta and vegetables.

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