PASTA SALAD PLUS

Pasta Salad Plus image

"When it comes to pleasing a crowd at a picnic or other summer gathering, this colorful pasta and veggie salad does the trick," say Taunja Roberts of Amity, Oregon. "My good fried Melody created this terrific recipe and shared it with me.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 15 servings.

Number Of Ingredients 18

Ingredients

12 ounces uncooked spiral pasta
4 medium carrots, sliced
3 celery ribs, sliced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
1 large onion, halved and thinly sliced
1 cup sliced fresh mushrooms
1 medium green pepper, julienned
1 can (6 ounces) pitted ripe olives, drained and sliced
1 jar (7-1/2 ounces) marinated artichoke hearts, drained and coarsely chopped
DRESSING:
1/2 cup white wine vinegar
1/2 cup canola oil
1/3 cup sugar
2 tablespoons grated Parmesan cheese
3/4 to 1 teaspoon garlic powder
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook pasta according to package directions; drain and rinse in cold water. Place in a large bowl; add the next nine ingredients. In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Pour over salad and toss to coat.

Nutrition Facts : Calories 267 calories, Fat 10g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 474mg sodium, Carbohydrate 38g carbohydrate (0 sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges