373 comments
Serving Size: 6 Servings
Ingredients
2-1/2 cups uncooked spiral pasta
1 package (10 ounces) frozen mixed vegetables
2/3 cup ranch salad dressing
1/3 cup Italian salad dressing
1/2 teaspoon dill weed
1/2 teaspoon garlic salt
2 small tomatoes, diced
Directions
In a large kettle, cook pasta according to package directions. Place frozen vegetables in strainer. Pour cooked pasta and water over vegetables to thaw; rinse and drain well. In a small bowl or jar with tight-fitting lid, combine salad dressings, dill and garlic salt until smooth. Place pasta mixture in a large bowl. Add tomatoes and dressing; stir gently to coat.
Nutritional Information
1 serving (1 cup) equals 346 calories, 20 g fat (3 g saturated fat), 4 mg cholesterol, 611 mg sodium, 36 g carbohydrate, 3 g fiber, 6 g protein.
Source: tasteofhome.com
by PEYOTECOYOTE
February 20, 2013
ty
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by BOOBEAT1984
June 15, 2012
by MOMMYPIE55
June 11, 2012
I used to make something like this, many years ago, for family bbq's. However, in mine, I used the tri-color spirals, added green peppers (before they started affecting my stomach), and no ranch dressing; only italian. It was always a big hit.
by MONET
June 09, 2012
and to make it a full meal, add some cut up cooked chicken
by 1000009949701
June 08, 2012
ty. would remove ranch to get rid of extra calories but otherwise good.
by 92651
June 08, 2012
I love pasta salads because you can add whatever you like and they always taste good.
by 889699
June 08, 2012
Sounds good. You could also add diced cheese and ham or salami. Makes more work but is worth it.
by MMAIER
June 08, 2012
I use Shrimp instead of veggies and no ranch dressing
YMM
YMM
by NOT SO STOOPPIDD
June 08, 2012
not getting the frozen veggies thing if it's a "summertime" pasta. why not use fresh...just seems crisper and fresher and more in the summertime vein.
by SCHEEPY
June 08, 2012
by SHELTIESHA
June 08, 2012
by SHINAR00
June 08, 2012
clever pouring the cooked pasta and hot water over frozen veggie. thanks!
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