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Summer Twist Salad
(1 Votes)
Updated May 17, 2018
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- 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 340
- Calories from Fat 187
- Total Fat 21g 32 %
- Saturated Fat 6.0g 30 %
- Trans Fat 0.0g 0 %
- Protein 11g 22 %
- Amount Per Serving % Daily Value *
- Cholesterol 90mg 30 %
- Sodium 548mg 23 %
- Total Carbohydrates 27g 9 %
- Dietary Fiber 1.5g 6 %
- Sugars 4.5g 0 %
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joannejohnston2013 9205053
May 15, 2015
Will let you know when I make it.
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Wisconsin Packers Girl
Aug 25, 2012
I am a diabetic, so I am always looking out for recipes that I can use low-carb pasta with. I made this recipe and WOW! It's great! Thanks for such a good recipe!
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