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Picnic Pasta Salad |
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Serves: 12
Print this Recipe
1 (16-ounce) package uncooked rotini pasta
1 (8-ounce) can tomato sauce
1 cup fat-free Italian salad dressing
1 tablespoon chopped fresh or 1 tsp dried basil leaves
1 tablespoon chopped fresh or 1 tsp dried oregano leaves
1 cup sliced mushrooms (3 ounces)
5 Roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large cucumber, coarsely chopped (about 1 1/2 cups)
1 medium red onion, chopped
1 (2 1/4-ounce) can sliced ripe olives, drained
Fresh basil leaves, if desired
Sliced tomato, if desired
Cook and drain pasta as directed on package. Rinse with cold water; drain. Mix tomato sauce, dressing, basil and oregano in large bowl. Add remaining ingredients; toss. Cover and refrigerate about 2 hours or until chilled. Garnish with basil and tomatoes.
From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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