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Yummy vegetable pasta salad featuring fresh vegetables and a light dressing. This salad is great served with bar-b-q chicken or burgers and garlic toast. If I’m serving this salad to seniors, I usually par-boil the vegetables in the microwave for 3-4 minutes, just until tender.
Ingredients
- 3 cups fusilli pasta
- ¾ cup broccoli florets
- ¾ cup cauliflower florets
- ½ cup red onion, sliced
- ½ cup thinly sliced carrots
- ½ cup red bell pepper, chopped
- ½ cup chopped green bell pepper
- ½ cup chopped mushrooms
- ½ cup chopped celery
- ¾ cup light mayonnaise
- ¼ cup distilled white vinegar
- ¼ cup white sugar
- salt and pepper to taste
Directions
Step 1
Cook pasta according to package directions. Drain and rinse pasta under cold water.
Step 2
Place pasta in a large serving bowl add the all the vegetables and toss to combine.
Step 3
Combine the mayonnaise, vinegar and sugar together, whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 472 | |
| % Daily Value * | |
| Total Fat2g | 2% |
| Saturated Fat0g | 2% |
| Sodium31mg | 1% |
| Total Carbohydrate97g | 35% |
| Dietary Fiber5g | 19% |
| Total Sugars14g | |
| Protein16g | |
| Vitamin C43mg | 216% |
| Calcium44mg | 3% |
| Iron2mg | 10% |
| Potassium462mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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