- Cook pasta al dente according to package directions. Drain; rinse with cold water to cool completely. Transfer to a large salad bowl. Add onion, cucumber, bell pepper, tomatoes, carrots and celery. Set aside.
- In a medium bowl whisk together tomato soup, sweetener, vinegar, oil and garlic salt. Season with salt and pepper to taste. Pour over pasta mixture; toss to coat. Cover and refrigerate 4 hours. Toss once more before serving.
View all nutritional information
Calories 177, Calories Fat 75, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 87mg, Carbohydrate 22g, Protein 3g
|Calories (fat) extra||42|
|Total Fat (extra)||13|
|Saturated Fat (extra)||7|
|Vitamin A (extra)||15|
|Vitamin C (extra)||14|