12 servings / 20 min
Prep 10 min / Cook 10 min
Ingredients
Salad
- 2 cups (500 mL) uncooked bow tie pasta
- 2 large ripe tomatoes, diced
- 1 medium green pepper, chopped
- 1 medium red pepper, chopped
- 1 medium white onion, chopped
- 1 English cucumber, chopped
Dressing:
- 1/4 cup (50 mL) canola oil
- 2 tbsp (25 mL) granulated sugar
- 2 tbsp (25 mL) apple cider vinegar
- 3 tbsp (45 mL) ketchup
- 1/2 tsp (2 mL) paprika
Directions
- Cook pasta according to package instructions and cool by running under cold water.
- In large bowl, combine pasta and vegetables.
- To prepare dressing: in measuring cup, add canola oil, sugar, vinegar, ketchup and paprika. Blend well. Pour over salad and mix well.
- Refrigerate, allowing flavours to blend, until ready to serve.
Nutritional info per serving (1 of 12)
- Calories 210
- Protein 6 g
- Total fat 5 g
Saturated fat 0.5 g
Cholesterol 0 mg - Carbohydrates 35 g
Fibre 2 g
Sugars 7 g
Added sugars 0 g - Sodium 50 mg
- Potassium 123 mg
