Ranch Pasta Salad

I love the simplicity of pasta salad. It is easy to make, tastes great leftover, and highlights fresh vegetables. I also love ranch dressing....so it was just a matter of time before I made a ranch pasta salad. This recipe is perfect for this time of year, when it is hot out and you want something cool and refreshing to eat, and fresh vegetables are at their peak.

Ranch Pasta Salad

Ingredients:

16 oz whole wheat pasta, cooked according to package directions

2 cups assorted diced vegetables (cucumber, tomato, bell pepper, zucchini, broccoli, etc.)
1 15 oz can garbanzo beans, drained and rinsed
1 2 oz can sliced black olives

1/2 cup vegan mayo
dash of garlic powder
dash of onion powder
3 tsp dried parsley
1 tsp dill weed
1 tsp oregano
1/2 tsp pepper
1/2 tsp salt
1 tbsp vegan Worcestershire
1 tbsp red wine vinegar

Directions:

Prepare the pasta according to package directions. Drain, let cool, and reserve.

Toss the pasta in a large mixing bowl with the diced vegetables, garbanzo beans, and sliced olives.

Mix the dressing ingredients: mayo, garlic powder, onion powder, parsley, dill, oregano, pepper, salt, Worcestershire, and vinegar. Pour the dressing over the pasta, mix, and put in the refrigerator to chill.

For 10 servings. Nutritional information from caloriecount.about.com.

Nutrition Facts

Serving Size 134 g

Amount Per Serving

Calories  383 Calories from Fat  75

% Daily Value*

Total Fat  8.3g 13%

Saturated Fat  0.9g 5%

Trans Fat  0.0g

Cholesterol  3mg 1%

Sodium  289mg 12%

Potassium  616mg 18%

Total Carbohydrates  64.4g 21%

Dietary Fiber  12.1g 48%

Sugars  8.0g

Protein  14.2g

Vitamin A 25% • Vitamin C 17% Calcium 8% • Iron 25%

Nutrition Grade A-

* Based on a 2000 calorie diet