This pasta salad features a kaleidoscope of crunchy veggies. Combine pasta with broccoli, cauliflower, carrots, celery, bell peppers, mushrooms and fiery sweet red onions, and dress with sweetened mayonnaise and vinegar.

Eat Your Veggies Pasta Salad

3 cups fusilli pasta
3/4 cup broccoli florets
3/4 cup cauliflower florets
1/2 cup red onion, sliced
1/2 cup thinly sliced carrots
1/2 cup red bell pepper, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped mushrooms
1/2 cup chopped celery
3/4 cup light mayonnaise
1/4 cup distilled white vinegar
1/4 cup SPLENDA® No Calorie Sweetener, Granulated
Salt and pepper to taste

1. Cook pasta according to package directions. Drain and rinse pasta under cold water.
2. Place pasta in a large serving bowl add the all the vegetables and toss to combine.
3. Combine the mayonnaise, vinegar and SPLENDA® Granulated Sweetener; whisk until smooth. Pour over salad and mix well. Season to taste with salt and pepper and serve.

Makes 6 servings.

Note: Submitted by a home cook, this recipe has not been tested by the SPLENDA® Test Kitchens.

Nutrition Info Per Serving (1/6 of recipe): Calories: 540; Calories from Fat: 110; Total Fat: 13g; Saturated Fat: 1g; Cholesterol: 10mg; Sodium: 250mg; Total Carbs: 91g; Dietary Fiber: 5g; Sugars: 6g; Protein: 16g

Recipe courtesy of Splenda, Inc. Splenda® is a no-calorie sweetener made from sugar that is suitable for diabetics. For more information regarding this product, please call 1-800-777-5363 or visit their website at www.splenda.com.