Pasta Salad I

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

Recipe Instructions

Step 1
Combine fusilli, broccoli, cauliflower, onion, carrots, bell peppers, mushrooms, and celery in a large bowl; toss.
Step 2
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.
Step 3
Bring a large pot of lightly salted water to a boil. Cook fusilli in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Rinse fusilli under cold water; drain.
Pasta Salad I

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

Categories

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