While preparing lunch, I made this summer pasta salad for dinner. It was fast and easy; delicious and colorful. We love to enjoy the fresh fruits and veggies in season. I served this salad with almond crackers and sharp cheddar slices. So tasty! —Cathy Orban, Chandler, Arizona
Fresh Summer Pasta Salad
Fresh Summer Pasta Salad
Prep Time
20 min
Yield
12 servings
Ingredients
- 4 cups uncooked campanelle or spiral pasta
- 2 medium carrots, finely chopped
- 2 medium peaches, chopped
- 1 pouch (11 ounces) light tuna in water
- 1/2 cup sliced celery
- 1/2 cup julienned cucumber
- 1/2 cup julienned zucchini
- 1/2 cup fresh broccoli florets, chopped
- 1/2 cup grated red cabbage
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups Caesar salad dressing
Directions
- Cook pasta according to package directions for al dente. Drain; rinse with cold water and drain well. Transfer to a large bowl. Add carrots, peaches, tuna, celery, cucumber, zucchini, broccoli, cabbage, salt and pepper. Drizzle with dressing; toss to coat. Refrigerate, covered, at least 3 hours before serving.
Nutrition Facts
3/4 cup: 357 calories, 23g fat (4g saturated fat), 25mg cholesterol, 651mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 10g protein.
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