SparkPeople Advertisers Keep the Site Free

5 of 5 (3)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 414.6
  • Total Fat: 26.9 g
  • Cholesterol: 34.9 mg
  • Sodium: 586.6 mg
  • Total Carbs: 31.3 g
  • Dietary Fiber: 8.3 g
  • Protein: 14.8 g

View full nutritional breakdown of Dan's Pasta Salad with Romano and Pepperoni calories by ingredient
Report Inappropriate Recipe

Dan's Pasta Salad with Romano and Pepperoni

Submitted by: DAN_ODEA

Introduction

This is my regular pasta salad with 6 ounces of pepperoni and romano cheese. Pepperoni adds mostly fat, salt, and a little protein, so feel free to leave it out. I think it adds something extra to the flavor as long as it's consumed in moderation.

Any beans may be used in place of the pinto beans. See the basic pasta salad for a list.
This is my regular pasta salad with 6 ounces of pepperoni and romano cheese. Pepperoni adds mostly fat, salt, and a little protein, so feel free to leave it out. I think it adds something extra to the flavor as long as it's consumed in moderation.

Any beans may be used in place of the pinto beans. See the basic pasta salad for a list.

Number of Servings: 10

Ingredients

    SALAD:
    1 pound of whole wheat pasta (smaller pastas work best, like wagon wheels, small shells, or small rigatoni).
    1 can pinto beans, drained and rinsed, OR 1/2 package dried pinto beans.
    3 cups broccoli florets (steamed for three minutes)
    4 ounces of sharp cheddar cheese, diced to 1/4" pieces
    1 ounce of Romano (or other hard) cheese, broken up (about 1/4 inch rough chunks)
    1 medium green bell pepper, cut into 1/4" pieces
    1/2 of a medium red onion, chopped
    1 cup chopped carrots
    1/3 cup sliced black olives
    1/2 medium zucchini
    6 ounces of pepperoni

    DRESSING:
    2/3 cup olive oil
    1/4 cup lemon juice
    2 Tbsp red wine vinegar
    1-1/2 tsp Italian seasoning (or 1 tsp oregano)
    1/4 tsp coarsely-ground black pepper

Directions

NOTE: I find it helpful to use two bowls as this makes a lot of pasta. One of the bowls should have a lid for storage; the other is just for working the ingredients together.

Cook pasta al dente per package instructions, drain, and rinse with cool water.

If using dried beans, prepare them using package instructions.

Wash broccoli, slice it apart into florets (size varies from the size of the last joint on your pinkie to thumb-sized) and steam it for three minutes. Rinse in cool water.

Using a small whisk, blend the oil, lemon juice, vinegar, herbs, and black pepper together.

Combine all ingredients evenly into the bowls and mix thoroughly. Once mixed, combine the bowls into the lidded storage bowl.

Makes about ten, 1-cup servings.

Pasta salads are best served at room temperature. You can eat this right from the refrigerator, but if you have time let it warm up (with the lid on) for a while before serving.

Number of Servings: 10

Recipe submitted by SparkPeople user DAN_ODEA.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe



  • 1 of 1 people found this review helpful
    Try using Hormel Turkey Pepperoni! It tastes GREAT and 1 oz only has 70 calories and 4 grams fat plus 9 grams protien! As with all pepperoni - a littel goes a loooong way with flavor! - 5/19/09

    Was this review helpful?   yes  No

  • Incredible!
    1 of 2 people found this review helpful
    This sounds so delicious and would be a great meal for me to make for my book club tomorrow. It's hot down here along the Gulf Coast of Alabama and this would be the perfect summer lunch or dinner. - 5/15/09

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    Wow. This sounds great! ^.^
    - 5/19/09

    Was this review helpful?   yes  No

  • Incredible!
    0 of 1 people found this review helpful
    this sounds awesome!! i will definately try this. thanx for the recipe. - 5/15/09

    Was this review helpful?   yes  No