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Colorful Veggie Pasta Salad

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Colorful Veggie Pasta Salad

4.1 from 8 votes
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Course: Lunch
Cuisine: American
Keyword: Colorful Veggie Pasta Salad
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4
Calories: 408kcal


  • 8 ounce bowtie (farfalle) pasta, dry
  • 1/2 cup cherry tomatoes
  • 1/2 cup black olives, canned
  • 1 medium bell pepper, yellow
  • 2 medium tangerine (mandarin orange)
  • 2 medium carrot
  • 2 tablespoon olive oil
  • 2 tablespoon vinegar, rice
  • 1/2 cup almonds, sliced


  • Cook pasta as directed package. Drain, rinse and cool to room temperature.
  • Halve cherry tomatoes and olives. Add to a large bowl.
  • Dice pepper, peel tangerines and cut each wedge in half, and grate carrots. Add all to the bowl.
  • In a small bowl, whisk together the oil and vinegar. Pour over salad.
  • Add pasta and almonds, mix together. Season with salt and pepper if desired.
  • Serve immediately or store covered in the refrigerator for later.
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Calories: 408kcal | Carbohydrates: 58g | Protein: 11g | Fat: 16g | Saturated Fat: 2g | Sodium: 230mg | Fiber: 6g | Sugar: 9g

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