Pasta Salad I

This colorful pasta salad recipe features fresh veggies — broccoli, cauliflower, carrots, celery, and bell peppers — tossed in a mayo-vinegar dressing.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 472 Calories

Ingredients

• salt and pepper to taste
• 3 cups fusilli pasta
• 0.5 cup chopped celery
• 0.25 cup white sugar
• 0.5 cup chopped green bell pepper
• 0.5 cup chopped mushrooms
• 0.25 cup distilled white vinegar
• 0.5 cup red bell pepper, chopped
• 0.5 cup thinly sliced carrots
• 0.75 cup broccoli florets
• 0.75 cup cauliflower florets
• 0.5 cup red onion, sliced
• 0.75 cup light mayonnaise

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Rinse pasta under cold water; drain.

Step 2

Combine fusilli, broccoli, cauliflower, onion, carrots, bell peppers, mushrooms, and celery in a large bowl; toss.

Step 3

Whisk mayonnaise, vinegar, and sugar together in a medium bowl until smooth; pour over pasta-vegetable mixture and mix well. Season with salt and black pepper.