Recipe by janet7th
"This is a different and healthy pasta salad. Use whole-grain or low-carb pasta if you like and substitute veggies to suit your taste. Wear plastic gloves while chopping hot pepper and be sure you don't touch your eyes or nose."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (8 ounce) package
diced sweet onion
green bell pepper, seeded and minced
fresh hot chile pepper, seeded and minced
tomatoes, seeded and chopped
cucumber, seeded and chopped
red wine vinegar
ground black pepper to taste
I had just reviewed this when it was an unpublished recipe. I also submitted a photo! Great salad! I used a red tomato and a brown (Mexican) one. Next time, I might add some herbs, but this recipe is good the way it is written.
Great pasta salad, I used a yellow bell and cherry tomatoes, and added some black olives. This salad was a hit with my family and my youngest son who usually doesn't like pasta salad fought me over the leftovers, which were even better. Thanks Janet, love the tomato sauce addition in the dressing.
Very good. I liked the addition of tomato sauce to the dressing.
A pasta salad that just keeps better and better with time. I made this using fresh veggies from our garden with the exception of the purple onion. The dressing is a wonderful blend of ingredients. We liked the salad the first day, but thought the taste just improved with time. A real plus factor with this salad is that it keeps very well in the fridge for 4-5 days without it getting mushy. Janet, thanks for sharing this recipe. My DH and I enjoyed it for our lunches last week.
Made this for a family party and except for leaving out the onion because I didn't have one I followed the recipe exactly. This is the best tasting pasta salad I have ever made, mine usually come out dry. Thanks for sharing and this will be a summertime recipe in my house from now on.
Definately a repeat. Great way to use cucumbers, tomatoes and peppers from the garden. I used a yellow bell pepper and tri-color rotini for even more color.
There was nothing glaringly wrong with this recipe. The dressing was decent and had a nice, light zip to it. But I just wanted something with a little bit more flavor.
* Percent Daily Values are based on a 2,000 calorie diet.
Veggie Pasta Salad
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 66
Check out time-saving recipes, because any night’s a good night to grill.
Get recipes that work for your busiest days.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
Watch how easy it is to make this pasta salad with fresh tomatoes and cucumbers.
Watch how to make a spiral pasta salad with garden fresh veggies.
Cheddar, bacon, and ranch dressing make a fast and flavorful pasta salad.