Speedway Pasta Salad

Italian flavors come together in this veggie-laden pasta dish.

Speedway Pasta Salad

BettyCrockerRecipe by BettyCrocker

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25 minutes

2 hours 25 minutes

12 servings

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Nutrition Info

  • 1 Serving
  • 190
  • 4g
    (Saturated Fat 0g)
  • 0mg
  • 300mg
  • 35g
    (Dietary Fiber 3g)
  • 6g
  • Percent Daily Value*
  • 8%
  • 14%
  • 2%
  • 12%
  • Exchanges
  • 2
  • 1

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

Tips & Techniques

  • Did You Know...

    Roma (plum) tomatoes are a perfect choice for pasta salads. Their meaty texture stands up to tossing without a lot of juice to make the salad soggy.

  • Variation

    Make it a main dish: Stir in leftover cooked meat or a can of drained, rinsed beans.

Ingredients

  • 1  package (16 ounces) wagon wheel pasta or rotini pasta
  • 1  can (8 ounces) tomato sauce
  • 1  cup reduced-fat Italian dressing
  • 1  tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
  • 1  tablespoon fresh dried oregano leaves or 1 teaspoon dried oregano leaves
  • 1  cup sliced fresh mushrooms
  • 5  roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
  • 1  large peeled or unpeeled cucumber, coarsely chopped (1 1/2 cups)
  • 1  medium red onion, chopped (1/2 cup)
  • 1  can (2 1/4 ounces) sliced ripe olives, drained

Directions

  1. 1Cook and drain pasta as directed on package. Rinse with cold water; drain.
  2. 2Mix tomato sauce, dressing, basil and oregano in large bowl. Add remaining ingredients; toss.
  3. 3Cover and refrigerate about 2 hours or until chilled but no longer than 48 hours.

Categories: Course, Lunch & Snacks, Main Dishes, Pasta, Vegetarian, Salads, Vegetable Salads, Side Dishes, Pasta, Vegetables, Cuisine, Italian, Vegetarian, Healthy, Ingredient, Pasta

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