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Pasta-Vegetable Salad

Pasta-Vegetable Salad

Oxmoor House MARCH 2006

  • 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


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

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

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.

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

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

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Pasta-Vegetable Salad Recipe