|LEVEL: Easy||SERVES: 4|
This Sweet ‘N’ Tangy Pasta Salad is full of color and flavor! You will love how easy it is to prepare for parties, potlucks and simple weeknight sides. No cooking, no fuss, and nothing but delicious goodness!
Ingredients For the Creamy Balsamic Dressing
|1 c. mayo|
|1/2 c. balsamic vinegar|
|1/4 c. olive oil|
|2 cloves garlic, pressed|
Ingredients For the Salad
|Rotini, cooked, slightly cooled|
|celery, thinly sliced|
|Red pepper, chopped|
|Cannellini beans, rinsed and drained|
- Cook pasta according to package directions. Meanwhile, in a large bowl, combine the cucumber, corn, artichokes, olives, red pepper and onion. Drain pasta and rinse in cold water; stir into vegetable mixture.
- In a small bowl, whisk the dressing ingredients. Pour over salad; toss to coat. Cover and refrigerate for at least 2 hours. Serve with a slotted spoon. Yield: 16 servings.
CREAMY BALSAMIC DRESSING ONLY: EACH 1 TBSP. SERVING ABOUT 90 CALS, 1 G CARBS, 10 G FAT (1 G SAT), 85 MG SODIUM.
3/4 cup: 332 calories, 19g fat (2g saturated fat), 0 cholesterol, 330mg sodium, 38g carbohydrate (14g sugars, 2g fiber), 4g protein.
This is one of my all-time favorite side dishes, super easy for potlucks, parties and even weeknight meals. It has the perfect blend of salty, sweet, tangy and fragrant… not to mention those colors! Tricolor rotini mixed with bell peppers, carrots, tomatoes, parsley and melt-in-your-mouth mozzarella make this one irresistible side, or even as a stand alone lunch… like I’ve been having the past week! It keeps well for about 5 days, and gets even more scrumptious as the flavors marinade in your refrigerator