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Garden Gazpacho Pasta Salad

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By Betty Crocker Kitchens
Updated Oct 6, 2010
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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
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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

  • Step 
    1
    Cook and drain pasta as directed on package. Rinse with cold water; drain.
  • Step 
    2
    Toss 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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