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Veggie Pasta Salad Recipe

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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep20 m
  • Cook10 m
  • Ready In2 h 30 m
  • 1Bring 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.
  • 2Toss drained pasta, sweet onion, green bell pepper, chile pepper, tomatoes, and cucumber together in a large bowl.
  • 3Whisk 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.
  • 4Chill in refrigerator 2 hours; stir to serve.
Footnotes
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.
Ingredients
  • 8 servings
  • 190 cals
  • 1 (8 ounce) package pasta spirals
  • 1/4 cup diced sweet onion
  • 1 green bell pepper, seeded and minced
  • 1/2 fresh hot chile pepper, seeded and minced
  • 2 tomatoes, seeded and chopped
  • 1 cucumber, seeded and chopped
  • 1/4 cup olive oil
  • 1/4 cup tomato sauce
  • 1/4 cup lime juice
  • 3 tablespoons red wine vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • ground black pepper to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    190
    9%
  • Fat:
    7.4
    11%
  • Carbs:
    27.1
    9%
  • Protein:
    4.7
    9%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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