Rigatoni Vegetable Salad | Midwest Living
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Rigatoni Vegetable Salad

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Rigatoni Vegetable Salad

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  • Makes: 8 to 10 servings
  • Prep 30 mins
  • Chill 2 hrs to 24 hrs

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Ingredients

  • 8 ounces dried rigatoni, penne, or mostaccioli (3 cups)
  • 2 cups small cauliflower florets
  • 2 cups small broccoli florets
  • 4 ounces fontina, provolone or mozzarella cheese, cubed
  • 1/2 cup pitted ripe or kalamata olives, halved
  • 1/2 cup thinly sliced carrots
  • 1 8 - ounce bottle Caesar vinaigrette or Italian salad dressing (1 cup)
  • 2 tablespoons snipped fresh basil or Italian (flat-leaf) parsley

Directions

  1. Cook pasta according to package directions; drain. Rinse with cold water; drain again. Transfer to a very large serving bowl. Stir in cauliflower, broccoli, cheese, olives and carrots. Pour dressing over pasta mixture. Toss lightly to coat. Cover and chill for 2 to 24 hours. Stir in basil or parsley before serving. Makes 8 to 10 side-dish servings.

Make Ahead Tip

  • Place salad in plastic container and chill in the refrigerator for up to 24 hours. Transport in an insulted cooler with ice packs.

Nutrition Facts

(Rigatoni Vegetable Salad)

Servings Per Recipe 8, sugar (g) 3, Potassium (mg) 204, fiber (g) 2, sodium (mg) 512, Cobalamin (Vit. B12) (µg) 0, pro. (g) 9, cal. (kcal) 336, Polyunsaturated fat (g) 10, Monosaturated fat (g) 6, sat. fat (g) 5, chol. (mg) 17, Fat, total (g) 22, carb. (g) 26, vit. A (IU) 1215, calcium (mg) 121, vit. C (mg) 27, iron (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 85

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