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Vegetable Pasta Salad

southern.chef's picture
This vegetable pasta salad is a macaroni and vegetable salad. Herbed with parsley and tossed with Italian dressing to taste, the vegetable pasta salad is delicious and served cold.
  Uncooked corkscrew macaroni 1 Cup (16 tbs)
  Carrots 2 Small, cut into 2 inch julienne strips
  Green onions 2 , chopped
  Diced pimiento 2 Ounce, drained (1 Jar)
  Sliced celery 3⁄4 Cup (12 tbs)
  Frozen green peas 1⁄4 Cup (4 tbs), thawed
  Chopped parsley 2 Tablespoon
  Cherry tomatoes 10 , halved
  Italian salad dressing 1⁄4 Cup (4 tbs) (Use Any Commercial Brand)
  Mayonnaise 2 Tablespoon
  Pepper 1⁄8 Teaspoon
  Lettuce leaves 2

Cook macaroni according to package directions, omitting salt; drain.
Rinse with cold water; drain.
Combine pasta and remaining ingredients except lettuce, tossing well; chill at least 1 hour.
Spoon into a lettuce lined bowl.

Recipe Summary

Difficulty Level: 
Side Dish

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Average: 4.2 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1474 Calories from Fat 360

% Daily Value*

Total Fat 45 g68.9%

Saturated Fat 4.8 g24%

Trans Fat 0 g

Cholesterol 66.2 mg22.1%

Sodium 1447.9 mg60.3%

Total Carbohydrates 222 g73.9%

Dietary Fiber 18.9 g75.7%

Sugars 29.6 g

Protein 38 g77%

Vitamin A 467.5% Vitamin C 176%

Calcium 17.2% Iron 46.3%

*Based on a 2000 Calorie diet

Vegetable Pasta Salad Recipe