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Tri-Color Pasta Salad

Recipe #301386 | 25 min | 25 min prep | SERVES 10 (Change Servings)
(0) RATE IT NOW READ REVIEWS

RECIPE BY: LexingtonMom

A classic potluck or picnic dish. Lite and cool for summer. You can adjust ingredients according to what's in your garden. Keeps well.

Posted on: Apr 30, 2008

Print Recipe

Ingredients

  • 1 (16 ounce) package tri-color spiral pasta
  • 1 cup cheddar cheese, cubed
  • 1 cucumber, peeled and cubed
  • 1 tomato, chopped
  • 1 (4 ounce) can sliced ripe olives
  • 1 red pepper, chopped
  • 1 green pepper, chopped
  • 1 small onion, chopped
  • 1 (1 ounce) package Knorr vegetable soup mix
  • 1 cup olive oil
  • 1/4 cup red wine vinegar

    • Directions

    1. 1
      Cook noodles according to package directions; drain and cool. While they cook, chop your vegetables.
    2. 2
      In large bowl, stir together cooked noodles, cheese cubes, cucumber, tomato, and olives.
    3. 3
      In separate bowl, stir together remaining ingredients; these will be your dressing.
    4. 4
      Pour dressing over pasta mixture, and toss all to coat. Refrigerate until chilled.
    5. 5
      Toss again just before serving.

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    Nutrition Facts

    Serving Size 1 (165g)

    Recipe makes 10 servings

    The following items or measurements are not included below:

    red wine vinegar

    Calories 442
    Calories from Fat 247 (55%)
    Amount Per Serving %DV
    Total Fat 27.5g 42%
    Saturated Fat 5.7g 28%
    Monounsaturated Fat 17.8g
    Polyunsaturated Fat 2.8g
    Trans Fat 0.0g
    Cholesterol 11mg 3%
    Sodium 363mg 15%
    Potassium 232mg 6%
    Total Carbohydrate 40.1g 13%
    Dietary Fiber 2.7g 10%
    Sugars 2.9g
    Protein 9.8g 19%
    Vitamin A 753mcg 15%
    Vitamin B6 0.2mg 8%
    Vitamin B12 0.1mcg 1%
    Vitamin C 36mg 60%
    Vitamin E 3mcg 11%
    Calcium 110mg 11%
    Iron 2mg 13%

    detailed view...

    how is this calculated?

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