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Tailgate Pasta Salad

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By Betty Crocker Kitchens
Updated Nov 12, 2010
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Here’s a pasta salad dinner packed with veggies – a dish that’s easy to make and delicious to eat.

Tailgate Pasta Salad

  • Prep Time 25 min
  • Total 2 hr 25 min
  • Servings 6
  • Ingredients 12
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Ingredients

Salad

  • 8 oz uncooked gemelli or rotini pasta
  • 1 medium zucchini, cut in half lengthwise, thinly sliced (2 cups)
  • 1 can (14 oz) artichoke hearts, drained, chopped
  • 1 cup cherry tomatoes, cut in half
  • 4 oz fresh baby spinach leaves
  • 1/2 cup chopped fresh basil leaves

Dressing

  • 1/4 cup olive oil or vegetable oil
  • 3 tablespoons red wine vinegar
  • 1 teaspoon coarse-grained mustard
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 garlic clove, crushed

Instructions

  • Step 
    1
    Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
  • Step 
    2
    Meanwhile, in small bowl, mix all dressing ingredients until well blended.
  • Step 
    3
    In large bowl, mix cooked pasta with remaining salad ingredients and 1/4 cup of the basil. Pour dressing over salad; toss until coated. Cover; refrigerate 2 to 3 hours to blend flavors.
  • Step 
    4
    Just before serving, sprinkle remaining 1/4 cup basil over top of salad.

Nutrition

290 Calories
10g Total Fat
9g Protein
41g Total Carbohydrate
3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
90
Total Fat
10g
16%
Saturated Fat
1 1/2g
8%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
550mg
23%
Potassium
480mg
14%
Total Carbohydrate
41g
14%
Dietary Fiber
7g
29%
Sugars
3g
Protein
9g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
35%
35%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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