Pasta Salad

Pasta Salad Recipe
Photo: Jan Smith
"I made this so my three-year-old would eat more veggies." -Tricia Taylor, Louisville, KY

Turkey pepperoni adds protein to the veggie-and-pasta heavy dish. Choose from Greek or Italian dressing when topping this hearty bowl.

Yield:

6 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional Information

Calories 248
Caloriesfromfat 32 %
Fat 8.9 g
Satfat 2.7 g
Monofat 1.9 g
Polyfat 0.7 g
Protein 14.3 g
Carbohydrate 29.2 g
Fiber 2 g
Cholesterol 31 mg
Iron 2.5 mg
Sodium 725 mg
Calcium 121 mg

Ingredients

3 cups (8 ounces) uncooked vegetable rotini (corkscrew pasta)
1 1/2 cups (1/4-inch-thick) slices zucchini
1 1/4 cups yellow bell pepper strips
1 cup drained canned quartered artichoke hearts
1/2 cup (2 ounces) cubed part-skim mozzarella cheese
1/2 cup grape or cherry tomatoes, halved
1/4 cup reduced-fat Greek or Italian dressing
1/4 cup sliced ripe olives
34 slices turkey pepperoni, cut into strips (about 2 ounces)

Preparation

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta and remaining ingredients in a large bowl; toss well to combine.

Note:

Tricia Taylor,

July 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note