RAINBOW VEGGIE SALAD

Rainbow Veggie Salad image

Crunchy fresh vegetables, cooked ham, a quick mayo dressing with subtle seasonings and lemon--this pasta salad is tops without a lot of cooking.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 30m

Yield 6

Number Of Ingredients 12

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Ingredients

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
3/4 cup reduced-fat mayonnaise or salad dressing
1 tablespoon sugar
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well.
Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended.
Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 280, Carbohydrate 26 g, Cholesterol 35 mg, Fat 2, Fiber 3 g, Protein 14 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 0 g