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Rainbow Veggie Salad

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.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 6
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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 Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
  • 2 Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
  • 3 Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
280
(
Calories from Fat
130),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
35mg
35%;
Sodium
1160mg
1160%;
Total Carbohydrate
26g
26%
(Dietary Fiber
3g
3%
  Sugars
6g
6%
),
Protein
14g
14%
;
% Daily Value*:
Vitamin A
80%;
Vitamin C
15%;
Calcium
2%;
Iron
10%;
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.
Tips  

Expert Tips

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

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