Recipe by Inspired by Home Cooks
"This pasta salad features a kaleidoscope of crunchy veggies. Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions, and dress with sweetened mayonnaise and vinegar."
Watch video tips and tricks
red onion, sliced
thinly sliced carrots
red bell pepper, chopped
chopped green bell pepper
distilled white vinegar
SPLENDA® No Calorie Sweetener, Granulated
Salt and pepper to taste
This was good, but not fantastic. I was the only one in my family who did not add anything to improve the flavor of it once we started eating. I love all of the nice raw veggies that go into this salad and you can mix and match to suit your family's tastes (I added a few radish slices), but the dressing turned out sweet. It reminded me of a good coleslaw dressing. I'll definitely use this idea again, but will make a vinaigrette instead of the Splenda/mayo/vinegar dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
Eat Your Veggies Pasta Salad
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 443
** Calories from Fat: 17
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
This salad combines meat, cheese, veggies, and pasta into a picnic delight.
Watch how to make a spiral pasta salad with garden fresh veggies.
Cheddar, bacon, and ranch dressing mix make a very flavorful pasta salad.