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
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
-
Step1Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
-
Step2Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
-
Step3Gently 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
2Tips from the Betty Crocker Kitchens
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