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A refreshing vegetable pasta salad that makes a great side dish for a summer meal. - And a great way to use some of those "odds and ends" fresh vegetables taking up space in your refrigerator.
1 1/2 cups Cooked small pasta ruffles (or small pasta shape)
1 1/2 cups Sweet corn, frozen (or use leftover cooked fresh corn, cut off the cob)
1 large Tomato, diced
1/3 Green pepper, diced
1/3 Purple onion, diced
1/3 Cucumber, diced
2 Tbs. Fresh cilantro, chopped
Salt and pepper to taste (optional)
Dressing:
4 tsp. Canola oil
3 Tbs. Light Mayonnaise
3 Tbs. Red Wine Vinegar
Mix dressing ingredients well or shake in a jar to mix. Prepare other ingredients and mix together. Toss ingredients with dressing. Season to taste with salt and pepper. Refrigerate and serve cold. Serves 6.
Nutrient Analysis: 1/6 of Recipe (approximately 1 cup)
Calories: 160
Protein (g) 4
Carbohydrate (g) 24
Fat (g) 6
Saturated fat (g) 0.8
Monounsaturated (g) 2.2
Polyunsaturated (g) 1.9
Cholesterol (mg) 2.5
Sodium (mg) 50
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