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Garden Gazpacho Pasta Salad

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Garden Gazpacho Pasta Salad
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 8
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Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese – a distinctive meal!

Ingredients

1 1/2
cups uncooked radiatore pasta (4 1/2 ounces)
1 1/2
cups shredded Cheddar cheese (6 ounces)
1/2
cup sliced ripe olives
1 1/2
cups salsa
2
tablespoons vegetable oil
1
medium zucchini, sliced (2 cups)
1
large tomato, chopped (1 cup)
1
can (11 ounces) whole kernel corn, drained

Directions

  • 1 Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • 2 Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.
Tips  

Look for bags of shredded cheese in the dairy section of your supermarket.

Idea: To complete the meal, serve this zesty salad with sliced honeydew melon and cantaloupe and, for dessert, raspberry sorbet.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
235
(
Calories from Fat
110
)
Daily Value
Total Fat
12g
(
Saturated Fat
5g
)
Cholesterol
20mg
Sodium
460mg
Total Carbohydrate
25g
(
Dietary Fiber
3g
)
Protein
10g
Daily Value*:
Iron
10%
10%
Exchanges:
1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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