Vegetable Pasta Salad Recipe

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.

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient

Ingredients

 Uncooked corkscrew macaroni1 Cup (16 tbs)
 Carrots2 Small, cut into 2 inch julienne strips
 Green onions2 , chopped
 Diced pimiento2 Ounce, drained (1 Jar)
 Sliced celery3⁄4 Cup (12 tbs)
 Frozen green peas1⁄4 Cup (4 tbs), thawed
 Chopped parsley2 Tablespoon
 Cherry tomatoes10 , halved
 Italian salad dressing1⁄4 Cup (4 tbs) (Use Any Commercial Brand)
 Mayonnaise2 Tablespoon
 Pepper1⁄8 Teaspoon
 Lettuce leaves2

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 mg

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

Directions

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.
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