Rainbow Veggie Salad

By cdrier

Ingredients

• salad:
• 1 1/2 c. uncooked rainbow or plain rotini pasta (4 1/2 oz.)
• 2 c. cubed driers ham (about 3/4 lb.)
• 1 c. thinly sliced carrots (2 medium)
• 1/2 c. thinly sliced radishes (4 medium)
• 1/4 c. sliced green onions (4 medium)
• 1 large cucumber, cut in half lengthwise, sliced
• 1 tbsp. chopped fresh parsley
• dressing:
• 3/4 c. reduced-fat mayonnaise or salad dressing
• 1 tbsp. sugar
• 2 tbsp. lemon juice
• 1/2 tsp. salt
• 1/3 tsp. pepper

Preparation

Step 1

Cook pasta as directed on package. Drain; rinse with cold water to cool. Drain well. Meanwhile, in large bowl, mix remaining salad ingredients. In small bowl, mix dressing ingredients until well blended. Gently stir cooled cooked pasta into salad. Pour dressing over salad; stir gently to coat Serve immediately, or cover and refrigerate until serving time.