Speedway Pasta Salad

Italian flavors come together in this veggie-laden pasta dish.


12 servings


1 (16 ounce) package wagon wheel pasta or rotini pasta
1 (8 ounce) can tomato sauce
1 cup reduced-fat Italian dressing
1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil leaves
1 tablespoon fresh dried oregano leaves or 1 teaspoon dried oregano leaves
1 cup sliced fresh mushrooms
5 roma (plum) tomatoes, coarsely chopped (1 1/2 cups)
1 large peeled or unpeeled cucumber, coarsely chopped (1 1/2 cups)
1 medium red onion, chopped (1/2 cup)
1 (2 1/4 ounce) can sliced ripe olives, drained


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 but no longer than 48 hours.

Estimated Time

Preparation Time: 25 minutes
Chill Time: 2 hours

Additional Information

Roma (plum) tomatoes are a perfect choice for pasta salads. Their meaty texture stands up to tossing without a lot of juice to make the salad soggy.

Make it a main dish: Stir in leftover cooked meat or a can of drained, rinsed beans.

Nutritional Information

Amount per serving: Calories 190 (Calories from Fat 35), Total Fat 4 g (Saturated Fat 0 g), Cholesterol 0 mg; Sodium 300 mg; Total Carbohydrate 35 g (Dietary Fiber 3 g), Protein 6 g; Exchanges: 2 Starch; 1 Vegetable

Recipe Courtesy Of

Betty Crocker

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