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Pasta Salad

Photo: Jan Smith
Yield 6 servings (serving size: 1 1/2 cups)
"I made this so my three-year-old would eat more veggies." -Tricia Taylor, Louisville, KYTurkey pepperoni adds protein to the veggie-and-pasta heavy dish. Choose from Greek or Italian dressing when topping this hearty bowl.

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)

Nutrition 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

How to Make It

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