Spicy Pasta Salad

Kitchen Tested
  • Yield 8 to 10 servings

The tomatoes and green chiles give this super low-fat vegetarian salad a real bite.


1 (16-ounce) package ziti (tubular) pasta
2 (10-ounce) cans diced tomatoes and green chiles, drained
4 cups small fresh broccoli florets
1 (14-ounce) can quartered artichoke hearts, drained
2 cups sliced mushrooms
1 bunch green onions, sliced
1/4 cup red wine vinegar
1/4 cup fat-free Italian dressing
1/2 teaspoon garlic powder


  1. Cook pasta according to package directions, omitting any oil and salt. Drain.
  2. In a large bowl, combine pasta, tomatoes and chiles, broccoli, artichoke hearts, mushrooms, and green onions; mix well.
  3. Mix together vinegar, Italian dressing and garlic powder, and toss with salad before serving.



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