Veggie Pasta Salad recipe

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Ingredients

1 (8 ounce) package pasta spirals
¼ cup diced sweet onion
1 green bell pepper, seeded and minced
½ fresh hot chile pepper, seeded and minced
2 tomatoes, seeded and chopped
1 cucumber, seeded and chopped
¼ cup olive oil
¼ cup tomato sauce
¼ cup lime juice
3 tablespoons red wine vinegar
1 teaspoon garlic powder
1 teaspoon salt
ground black pepper to taste

Nutrition Info

189.9 calories
carbohydrate: 27.1 g
cholesterol: : -
fat: 7.4 g
fiber: 2.1 g
protein: 4.7 g
saturatedFat: 1 g
servingSize: -
sodium: 336.3 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil, cook the pasta spirals at a boil until tender yet firm to the bite, about 8 minutes, drain. Rinse pasta with cold water until cool, drain.

  2. Toss drained pasta, sweet onion, green bell pepper, chile pepper, tomatoes, and cucumber together in a large bowl.

  3. Whisk olive oil, tomato sauce, lime juice, red wine vinegar, garlic powder, salt, and black pepper together in a separate bowl, drizzle over the pasta mixture and stir to coat.

  4. Chill in refrigerator 2 hours, stir to serve.

Recipe Yield

8 servings

Recipe Note

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.

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