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Fresh Vegetable-Pasta Salad

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By Betty Crocker Kitchens
Updated Aug 5, 2010
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Add pizzazz to a foolproof pasta salad, using crisp and colorful bell peppers, broccoli and onion.

Fresh Vegetable-Pasta Salad

  • Prep Time 25 min
  • Total 1 hr 25 min
  • Servings 15
  • Ingredients 8
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Ingredients

  • 1 box Betty Crocker™ Suddenly Salad® classic pasta salad mix
  • 1/4 cup cold water
  • 3 tablespoons vegetable or olive oil
  • 1 tablespoon vinegar
  • 2 cups small fresh broccoli florets
  • 1 small red bell pepper, coarsely chopped
  • 1 small yellow bell pepper, coarsely chopped
  • 1/4 cup thin wedges red onion

Instructions

  • Step 
    1
    Cook pasta as directed on box. Meanwhile, in large bowl, stir together seasoning mix, cold water oil and vinegar.
  • Step 
    2
    Drain pasta; rinse with cold water. Shake to drain well.
  • Step 
    3
    Stir drain pasta and remaining ingredients into seasoning mixture. Refrigerate at least 1 hour before serving. Cover and refrigerate any remaining salad.

Nutrition

80 Calories
3g Total Fat
2g Protein
12g Total Carbohydrate
2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
80
Calories from Fat
30
Total Fat
3g
5%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
100mg
3%
Total Carbohydrate
12g
4%
Dietary Fiber
1g
4%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
20%
20%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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