Pasta Salad (Reduced Sodium and Fat)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 12-oz boxes TriColor Rotini1 bell pepper, chopped1 red bell pepper, chopped1/2 cup chopped red onion1/2 small jar sliced green olives1 small can sliced black olives1 tsp dried basil (app.)1 tsp dried oregano (app.)1 tsp black pepper1 cup cider vinegar or red wine vinegar2 tablespoons extra virgin olive oil4 oz grated italian blend cheese
Boil pasta in unsalted water. While waiting on pasta, chop peppers and onions and mix with all remaining ingredients except cheese in a large bowl. When pasta is done cooking (al dente), drain immediately and immerse in cool water to stop cooking. Drain again and mix with all other ingredients. Place in 1 gallon zipper bag flat side down in refrigerator and cool completely, turning bag over once to allow dressing to mix thoroughly.
Serving Size is app. 1 cup
15 servings per recipe.
Number of Servings: 15
Recipe submitted by SparkPeople user EDM24601.
Serving Size is app. 1 cup
15 servings per recipe.
Number of Servings: 15
Recipe submitted by SparkPeople user EDM24601.
Nutritional Info Amount Per Serving
- Calories: 219.1
- Total Fat: 5.2 g
- Cholesterol: 4.4 mg
- Sodium: 181.7 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 2.4 g
- Protein: 7.9 g
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