Recipe courtesy of Christine Sinko
Garden Pasta Salad
- Level: Easy
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 417
- Total Fat
- 25
- Saturated Fat
- 5
- Carbohydrates
- 39
- Dietary Fiber
- 3
- Sugar
- 4
- Protein
- 9
- Cholesterol
- 5
- Sodium
- 119
- Total: 1 hr 20 min
- Prep: 10 min
- Inactive: 1 hr
- Cook: 10 min
Ingredients
1 (16 ounce) package uncooked tri-color spiral pasta
1/2 cup thinly sliced carrots
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan
Directions
- Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
- Mix carrots, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
- Chill before serving.