Pasta-Vegetable Salad

Yield: 11 servings (serving size: 1 cup)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 0.0%
  • Fat: 1g
  • Saturated fat: 0.3g
  • Protein: 3.5g
  • Carbohydrate: 19.6g
  • Fiber: 0.7g
  • Cholesterol: 2mg
  • Sodium: 281mg

Ingredients

  • 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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pasta-Vegetable Salad Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy