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Vegetable Garden Pasta Salad

Fresh produce is showcased in this salad. My husband, Richard, is not too crazy about plain vegetables, so I came up with this colorful salad. He loves it, and so does our son.—Rhonda Knight, Hecker, Illinois
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 2 cups uncooked spiral pasta
  • 1 cup fresh broccoli florets
  • 1/4 cup sliced carrots
  • 1/4 cup chopped green pepper
  • 1/4 cup chopped sweet red pepper
  • 1/4 cup sliced zucchini
  • 1/2 cup ranch salad dressing
  • 1 tablespoon Dijon mustard


  • Cook pasta according to package directions. Meanwhile, in a large bowl, combine the broccoli, carrots, peppers and zucchini.
  • Drain and rinse pasta in cold water; add to vegetables. Combine salad dressing and mustard; pour over pasta mixture; toss to coat. Refrigerate until serving.
Nutrition Facts
1 cup: 239 calories, 1g fat (0 saturated fat), 0 cholesterol, 414mg sodium, 49g carbohydrate (0 sugars, 0 fiber), 7g protein. Diabetic Exchanges: 3 starch, 1 vegetable.

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Average Rating:
  • JoanieK53
    Jul 12, 2017

    Very good but I believe the nutrition information may be off. Unless using a fat free ranch dressing there is more grams of fat in the recipe.

  • BengalTiger01
    Jul 13, 2013

    This is my favorite go to recipie I put a few more veggies in it + black & green olives...always loved!

  • StMA
    Aug 24, 2011

    No comment left

  • djb1240
    Jul 20, 2009

    Sounds very good.