Fresh Vegetable Pasta Salad

Diabetes Appropriate
Egg-free
Nut-free
Heart-Healthy
Kosher
Low-Calorie
Low-Cholesterol
Low-Saturated Fat
Low-Sodium
Low-Sugar
Vegetarian / Meatless
Weight Management
Dish type
Dinner
Serves
20
Ready in
50 minutes*

Ingredients

  • 1 lb. rotini pasta
  • 1 medium onion, chopped
  • 1 medium cucumber, chopped
  • 1 medium green bell pepper, chopped
  • 1 cup halved cherry tomatoes
  • 1 (10.75-oz.) can reduced-sodium tomato soup
  • 3/4 cup granular no-calorie sugar substitute
  • 3/4 cup vinegar
  • 3/4 cup olive oil
  • 1/2 tsp. garlic salt
  • 1/2 cup sliced carrots
  • 1/2 cup sliced celery

Directions

Prep Time
30 minutes*
Cook Time
20 minutes
Ready in
50 minutes*
  1. 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.
  2. 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.

Nutritional Information

Serving Size
1
Per Serving
Calories 177, Calories Fat 75, Total Fat 8g, Saturated Fat 1g, Cholesterol 0mg, Sodium 87mg, Carbohydrate 22g, Protein 3g
Serving Size1
Calories177
Calories Fat75
Calories (fat) extra42
Total Fat8g
Total Fat (extra)13
Saturated Fat1g
Saturated Fat (extra)7
Trans Fat0g
Cholesterol0mg
Sodium87mg
Sodium (extra)4
Potassium159mg
Carbohydrate22g
Carbohydrate (extra)7
Fiber1g
Fiber (extra)6
Sugars3g
Protein3g
Vitamin A728IU
Vitamin A (extra)15
Vitamin C8mg
Vitamin C (extra)14
Iron0mg
Iron (extra)5