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Confetti Spaghetti Salad

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By Betty Crocker Kitchens
Updated Jun 14, 2012
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The time-saving secret to this pretty salad? When pasta is almost done, toss frozen veggies in the same pot to heat until tender.

Confetti Spaghetti Salad

  • Prep Time 25 min
  • Total 1 hr 25 min
  • Servings 8
  • Ingredients 5
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Ingredients

  • 1 package (7 oz) spaghetti, broken into thirds
  • 2 cups frozen mixed vegetables
  • 1/4 cup coarsely chopped red onion
  • 1 medium tomato, chopped
  • 1/2 cup Italian dressing

Instructions

  • Step 
    1
    Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
  • Step 
    2
    In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

Nutrition

190 Calories
7g Total Fat
5g Protein
28g Total Carbohydrate
4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Calories from Fat
60
Total Fat
7g
10%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
250mg
10%
Potassium
160mg
5%
Total Carbohydrate
28g
9%
Dietary Fiber
4g
15%
Sugars
4g
Protein
5g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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