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
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
-
Step1Cook and drain pasta as directed on package. Rinse with cold water to cool; drain well.
-
Step2Meanwhile, in small bowl, mix all dressing ingredients until well blended.
-
Step3In 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.
-
Step4Just 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
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