Recipe
Salad
Italian Vegetable Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| 12 oz. tri-color rotini pasta, cooked and drained | ||
| 1 lbs. carrots, sliced | ||
| 1 bunch(es) broccoli, cut into florets | ||
| 1 head(s) cauliflower, cut into florets | ||
| 1 small can black olives, drained and sliced | ||
| 1 medium onion, diced | ||
| 3 medium tomatoes, cubed | ||
| ½ medium green bell pepper, chopped | ||
| 3 celery, chopped | ||
| 1 large cucumber, sliced and chopped | ||
| 1 bottle(s) Viva Italian salad dressing |
Directions
- Mix together cooked rotini, carrots, broccoli, cauliflower, olives, onion, tomatoes, green pepper, celery and cucumber.
- Stir in Italian dressing, cover and refrigerate overnight.
Nutrition facts
Servings
250 Calories per serving
Amounts Per Serving
- Total Fat: 8g
- Cholesterol: 0mg
- Sodium: 560mg
- Total Carbohydrates: 37g
- Protein: 7g
Daily Values
0%
Vitamin A 140%
0%
Vitamin C 70%
0%
Iron 10%
0%
Calcium 6%