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Colorful Cucumber Salad

Colorful Cucumber Salad

recipe ingredients
3 cups cooked tri-color rotini pasta
1 large celery stalk, sliced
1 medium-size cucumber, quartered lengthwise and sliced
1 cup small broccoli florets
1 medium-size zucchini squash, quartered lengthwise and sliced
1 cup small cauliflower florets
1 medium-size yellow squash, quartered lengthwise and sliced
1 (8 oz.) pkg. fresh mushrooms, stems removed, quartered
1 small green bell pepper, sliced into thin strips, then cut in half
1 pint cherry tomatoes, quartered
1 small red bell pepper, sliced into thin strips, then cut in half
1 cup Kraft Fat-Free Cucumber Ranch Salad Dressing
2 medium-size carrots, cut in half lengthwise and sliced
1 tsp. lemon pepper

recipe directions
Cook pasta according to package directions without oil or salt. Rinse with cold water, drain. Combine pasta and vegetables in a large salad bowl; toss with salad dressing and lemon pepper to coat. Serve chilled.

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Serves: 16 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
86 0.5 0 3 2 200 18 1
  • Tracy

    This recipe was okay. Not much flavor and I would definately cut the recipe in half unless feeding an army. Not bad for 1 point though. Thanks

  • chip

    I substituted dry hidden valley ranch mixed with fat free sour cream and it was wonderful. This will become a regular on my potluck list.

  • Teresa

    This was WONDERFUL. I will definitely make this again. I couldn’t find fat free cucumber dressing but I used reduced fat. My family LOVED it!