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Rainbow Veggie Salad

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Betty Crocker Kitchens
Updated Apr 29, 2010
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Crunchy fresh vegetables, cooked ham, a quick mayo dressing with subtle seasonings and lemon--this pasta salad is tops without a lot of cooking.

Rainbow Veggie Salad

  • Prep Time 30 min
  • Total 30 min
  • Servings 6
  • Ingredients 12
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Ingredients

Salad

  • 1 1/2 cups uncooked rainbow or plain rotini pasta (4 1/2 oz)
  • 2 cups cubed cooked ham (about 3/4 lb)
  • 1 cup thinly sliced carrots (2 medium)
  • 1/2 cup thinly sliced radishes (4 medium)
  • 1/4 cup sliced green onions (4 medium)
  • 1 large cucumber, cut in half lengthwise, sliced
  • 1 tablespoon chopped fresh parsley

Dressing

  • 3/4 cup reduced-fat mayonnaise or salad dressing
  • 1 tablespoon sugar
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper

Instructions

  • Step 
    1
    Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
  • Step 
    2
    Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
  • Step 
    3
    Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition

280 Calories
15g Total Fat
14g Protein
26g Total Carbohydrate
6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
130
Total Fat
15g
22%
Saturated Fat
3g
15%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
1160mg
48%
Potassium
390mg
11%
Total Carbohydrate
26g
9%
Dietary Fiber
3g
11%
Sugars
6g
Protein
14g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
15%
15%
Calcium
2%
2%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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