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Garden Pasta Salad

Trusted.Chef's picture
Ingredients
  Eggless corkscrew pasta 10 Ounce (Uncooked, 1 Packet, 8 - 10 Ounce)
  Carrots 3 , sliced, quartered
  Cucumber 1 , peeled, diced
  Radishes 8 , sliced
  Broccoli florets 1 Cup (16 tbs)
  Low calorie italian dressing 2 Ounce (2 Packets, Dry, Good Season)
  Vinegar 1⁄2 Cup (8 tbs)
  Water 1⁄4 Cup (4 tbs)
  Parmesan cheese 1⁄4 Cup (4 tbs), grated (For Garnish)
Directions

GETTING READY
1) In a pot of salted, boiling water cook the corkscrew pasta according to the packet directions until tender. Rinse the pasta in cold water and drain.

MAKING
2) In a large bowl, add carrots, cucumber, radishes, broccoli, cooked pasta and mix well.
3) In a bowl, prepare dressing by combining the Good Seasons dressing, vinegar, water and mix well.
4) Pour the dressing over the pasta salad and toss well.
5) Refrigerate the salad for about 2 hours.

SERVING
6) Before serving the Garden Pasta Salad, toss one last time and sprinkle the top with grated cheese.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Pasta
Interest: 
Healthy
Cook Time: 
10 Minutes
Servings: 
4

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