ITALIAN PASTA SALAD

Italian Pasta Salad image

Vegetables provide a simple addition to a no-fuss pasta salad. Perfect if you love Italian cuisine.

Provided by Betty Crocker Kitchens

Time 1h30m

Yield 24

Number Of Ingredients 18

Ingredients

1/4 cup marinade from the artichoke hearts
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons finely chopped basil
1 tablespoon finely chopped Italian parsley
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/2 teaspoon pepper
1 package (12 oz) rainbow rotini pasta
1 jar (12 oz) marinated artichoke hearts, drained, marinade reserved
8 oz mozzarella cheese, cut into 1/2 inch cubes
1 English (seedless) cucumber, chopped (about 2 cups)
1 pint (2 cups) cherry tomatoes, cut in half
1 cup finely chopped red onion
1 cup sliced radishes
1 stalk celery, chopped (1/3 cup)
1/3 cup sliced green olives
4 medium green onions, sliced (1/4 cup)

Steps:

In small jar with tight-fitting lid, shake dressing ingredients.
Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 5 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 1 g, TransFat 0 g