Kitchen Sink Pasta Salad

Name: Kitchen Sink Pasta Salad Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 30
Ingredients: 13.25oz pkg whole wheat pasta; 8 oz Hidden Valley fat free Ranch; 16 oz bottle fat free Italian dressing; 1 cup white vinegar; 13.75 oz can artichoke hearts(in brine) qrtrd; 15 oz can whole baby corn cut in 1/3's; 11 black olives sliced; 12 green olives sliced; 1 green pepper diced; 1 medium onion diced; 1 TBLS minced garlic; 51 slices reduced fat turkey pepperoni qrtrd

Minutes to Prepare: 10
Minutes to Cook: 15

Number of Servings: 30

Ingredients

13.25oz pkg whole wheat pasta8 oz Hidden Valley fat free Ranch16 oz bottle fat free Italian dressing1 cup white vinegar13.75 oz can artichoke hearts(in brine) qrtrd15 oz can whole baby corn cut in 1/3's11 black olives sliced12 green olives sliced1 green pepper diced1 medium onion diced1 TBLS minced garlic51 slices reduced fat turkey pepperoni qrtrd

Directions

Boil pasta per package. Mix all other ingrdients. Add cooked pasta. Refridgerate over night to blend flavors. Makes 30 1/2 cup servings.

Number of Servings: 30

Recipe submitted by SparkPeople user CAROG424.

Servings Per Recipe: 30

Nutritional Info Amount Per Serving

Calories: 76.7
Total Fat: 1.2 g
Cholesterol: 4.5 mg
Sodium: 455.8 mg
Total Carbs: 14.1 g
Dietary Fiber: 2.0 g
Protein: 1.5 g

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