Pasta Salad

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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 248
  • Calories from fat: 32%
  • Fat: 8.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 1.9g
  • Polyunsaturated fat: 0.7g
  • Protein: 14.3g
  • Carbohydrate: 29.2g
  • Fiber: 2g
  • Cholesterol: 31mg
  • Iron: 2.5mg
  • Sodium: 725mg
  • Calcium: 121mg


  • 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)


  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.
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