Rainbow Veggie Salad

Crunchy fresh vegetables, cooked ham, a quick mayo dressing with subtle seasonings and lemon--this pasta salad is tops without a lot of cooking.

Rainbow Veggie Salad

BettyCrockerRecipe by BettyCrocker

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30 minutes

30 minutes

6 servings (1 1/3 cups each)

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Nutrition Info

  • 1 Serving
  • 280
  • 15g
    (Saturated Fat 3g, Trans Fat 0g)
  • 35mg
  • 1160mg
  • 26g
    (Dietary Fiber 3g, Sugars 6g)
  • 14g
  • Percent Daily Value*
  • 80%
  • 15%
  • 2%
  • 10%
  • Exchanges
  • 2
  • 1 1/2
  • 1 1/2
  • Carbohydrate Choices
  • 2

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    No change.

  • Tip

    To serve as a side salad (as shown on cover), omit ham and serve as a side salad. Line bowl with leaf lettuce.

Ingredients

  • Salad
  • 1 1/2  cups uncooked rainbow or plain rotini pasta (4 1/2 oz)
  • 2  cups cubed cooked ham (about 3/4 lb)
  • 1  cup thinly sliced carrots (2 medium)
  • 1/2  cup thinly sliced radishes (4 medium)
  • 1/4  cup sliced green onions (4 medium)
  • 1  large cucumber, cut in half lengthwise, sliced
  • 1  tablespoon chopped fresh parsley
  • Dressing
  • 3/4  cup reduced-fat mayonnaise or salad dressing
  • 1  tablespoon sugar
  • 2  tablespoons lemon juice
  • 1/2  teaspoon salt
  • 1/8  teaspoon pepper

Directions

  1. 1Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
  2. 2Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
  3. 3Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.

Categories: Course, Salads, Ingredient, Pasta, Pork, Vegetables, Mixed Vegetables

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