 | | Directions | 1. Cook pasta as directed on package. Rinse under cold water; drain well.
2. Place pasta and vegetables in large salad bowl. Add dressing and Seasoning; toss gently to coat. Cover.
3. Refrigerate at least 4 hours or until ready to serve. Toss before serving. |
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Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 12
|  | | Ingredients | | - | | 1 package (16 ounces) penne, rotini %3cu%3eor%3c/u%3e fusilli pasta |
| - | | 5 cups assorted vegetables, such as broccoli florets, sliced carrots, bell pepper strips, cherry tomato halves and red onion slices |
| - | | 1 bottle (8 ounces) Italian %3cu%3eor%3c/u%3e ranch salad dressing |
| - | | 1/4 cup McCormick® Perfect Pinch® Salad Supreme Seasoning |
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| | Nutrition (per serving) | Calories: 219 Calories
Fat: 7 Grams
Protein: 6 Grams
Cholesterol: 1 Milligrams
Carbohydrates: 33 Grams
Sodium: 519 Milligrams
Fiber: 2 Grams
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