Summer Twist Salad
- SERVES
- 6
- COOK TIME
- 15 Min
How 'bout trying this new "twist" with an old favorite? Our Summer Twist Salad is full of fresh veggies and tossed in a zingy dressing you'll want to put on everything. The twists are so much fun!
What You'll Need
- 2 cups twist pasta or any medium pasta shape
- 1 cup (4 ounces) sliced fresh mushrooms
- 1 medium-sized zucchini, sliced
- 1 cup (4 ounces) Cheddar cheese cubes
- 1/2 cup pitted black olives, drained
- 3/4 cup mayonnaise
- 1/4 cup chili sauce
- 2 hard-boiled eggs, finely chopped
- 1/4 cup chopped green bell pepper
- 1/2 teaspoon dried dillweed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
What to Do
- In a large pot of boiling salted water, cook the pasta to desired doneness; drain and rinse under cold water. Drain again and place in a large bowl.
- Add the mushrooms, zucchini, Cheddar cheese, and olives. Toss to mix well.
- In a medium-sized bowl, mix together the remaining ingredients.
- Add the mayonnaise mixture to the pasta and toss to coat. Cover and chill.
Notes
Serve on individual salad plates over lettuce leaves.
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Nutritional InformationShow More
Servings Per Recipe: 6
- Amount Per Serving % Daily Value *
- Calories 324
- Calories from Fat 187
- Total Fat 21g 32 %
- Saturated Fat 5.5g 28 %
- Trans Fat 0.0g 0 %
- Protein 11g 21 %
- Amount Per Serving % Daily Value *
- Cholesterol 92mg 31 %
- Sodium 545mg 23 %
- Total Carbohydrates 22g 7 %
- Dietary Fiber 1.5g 6 %
- Sugars 2.6g 0 %
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