Recipe by SKEHLER
"Yummy vegetable pasta salad featuring fresh vegetables and a light dressing. This salad is great served with bar-b-q chicken or burgers and garlic toast. If I'm serving this salad to seniors, I usually par-boil the vegetables in the microwave for 3-4 minutes, just until tender."
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red onion, sliced
thinly sliced carrots
red bell pepper, chopped
chopped green bell pepper
distilled white vinegar
salt and pepper to taste
Love the dressing in this. I used Hellman's Just 2 Good mayo and varied the veggies for what I had on hand --was great!
This is a good base recipe, but I found the dressing way too sweet. It was much better with 1/2 the sugar plus garlic and herbs.
This has a great tasting dressing! I didn't add quite as many veggies as the recipe but it was still good. I'm not even a fan of pasta salads but have made it 3 times in 2 weeks. Thanks Sylvia
This is a wonderful conbination of ingredients. However, it calls for too much pasta. Uncooked pasta expands double, or more, when cooked. Six cups pasta, plus all the vegetables, certainly would serve more than 6. (When you lower the amount of pasta, the calorie contents changes!)
Very good pasta salad. The only changes that I make are adding black olives and using fat-free Italian for the dressing. I used tri-color pasta.
I would probably reduce the sugar next time a bit in the dressing, but overall, very good! Thanks!
This was really a good recipe. I made it just as written, leaving out the mushrooms because I'm allergic to them. My family loved it. Light and tasty and filling. I did use whole wheat pasta, which made it more healthy. Was very good. Will definitely keep this one for future use.
I love this, made it exactly to specs. Even better if you put it in the fridge overnight so the pasta can absorb some dressing.
* Percent Daily Values are based on a 2,000 calorie diet.
Pasta Salad I
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 472
** Calories from Fat: 17
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