Spring Vegetable Pasta Salad
photo by Diana 2
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 2 1⁄2 cups noodles, I use No Yolks brand
- 1⁄2 cup corn niblets, frozen
- 1⁄2 cup sweet red pepper, diced
- 1 1⁄2 cups broccoli, flowerets
- 1 cup carrot, match stick style
- 1⁄4 cup chives, fresh chopped
-
Dressing
- 1⁄2 cup salad dressing, I prefer Miracle Whip Calorie Wise
- 1⁄4 cup fat free sour cream
- 1 tablespoon lemon juice
- 1⁄4 teaspoon summer savory
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄8 teaspoon cayenne pepper
directions
- Cook noodles in boiling salted water until al-dente. Drain and rinse in cool water.
- Place drained noodles in a large bowl and add the next five ingredients. Mix well.
- In a medium bowl, mix together the dressing ingredients. Adjust salt if needed.
- Pour dressing onto the noodle/vegetable mix and toss to coat.
- Chill for several hours before serving.
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Reviews
-
I couldn't find summer savory at any of the stores I went to... so I subbed thyme and majoram for it. Might be the lack of correct herbage, but I just... I don't know, it didn't seem to have much oomph. It was fine, but it wasn't, you know... super awesome and freaky. Maybe some garlic, or vinegar or mustard or something to give it just a little kick. Thanks, though, this will be lunch tomorrow! :) *** Edit: I did have this for lunch today, but with a spattering of Old Bay Seasoning. It seemed to give it that flavor I thought was missing before. I'm making more of this very soon. The Old Bay was the key.
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This pasta salad turned out very good, and I'll definitely be making it for potlucks and barbeques. I used rotini noodles, dried chives (I couldn't find fresh at my grocery store), and I added a teaspoon of dried thyme to the spices. Other than that, I like the recipe very much as is. The variety of veggies is very colorful.
RECIPE SUBMITTED BY
Diana 2
Canada