Looking for a Spanish-inspired salad? Then check out this pasta salad packed with fresh veggies and Cheddar cheese – a distinctive meal!
Garden Gazpacho Pasta Salad
- Prep Time 20 min
- Total 20 min
- Servings 8
- Ingredients 8
Ingredients
- 1 1/2 cups uncooked radiatore pasta (4 1/2 ounces)
- 1 1/2 cups shredded Cheddar cheese (6 ounces)
- 1/2 cup sliced ripe olives
- 1 1/2 cups salsa
- 2 tablespoons vegetable oil
- 1 medium zucchini, sliced (2 cups)
- 1 large tomato, chopped (1 cup)
- 1 can (11 ounces) whole kernel corn, drained
Instructions
-
Step1Cook and drain pasta as directed on package. Rinse with cold water; drain.
-
Step2Toss pasta and remaining ingredients in large bowl. Serve immediately, or cover and refrigerate up to 24 hours. Toss before serving.
Nutrition
235
Calories
12g
Total Fat
10g
Protein
25g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 235
- Calories from Fat
- 110
- Total Fat
- 12g
- Saturated Fat
- 5g
- Cholesterol
- 20mg
- Sodium
- 460mg
- Total Carbohydrate
- 25g
- Dietary Fiber
- 3g
- Protein
- 10g
% Daily Value*:
- Iron
- 10%
- 10%
Exchanges:
1 Fat;Tips from the Betty Crocker Kitchens
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