Eat Your Veggies Pasta Salad
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.
3 cups dry 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® Granulated No Calorie Sweetener
Salt and ground black pepper to taste
- Cook pasta according to package directions. Drain and rinse pasta under cold water.
- Place pasta in a large serving bowl add the all the vegetables and toss to combine.
- 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.
Nutritional Information 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.