Italian Pasta Salad
- Number of Servings: 4
Ingredients
1/2 box Barilla Plus pasta (I like rotini)3 bell peppers (1 red, 1 orange, 1 yellow), seeded and diced1 pint grape tomatoes - DO NOT CUT~1/2 c. chopped raw onion (I like red)1 lb chicken breast, cooked and diced16 slices pepperoni (I don't like turkey pepperoni, but if you're really watching fat content, this would be one thing to change)1/2 packet Good Seasons Italian dressing mix1/4 c. red wine vinegar2 T canola oil2 T olive oil
Cook the pasta according to the box instructions. Slightly undercooked is better than overcooked. Drain and run cold water over the pasta to cool it down.
In a small jar, combine the vinegar, olive oil, canola oil, and dressing mix. Shake well to combine.
In a large bowl, combine all ingredients except the dressing. Pour dressing over the top and toss well to coat. I find that using a large spoon to sort of fold everything together works well.
This will keep in the fridge for several days. Not cutting the tomatoes helps extend their tastiness.
Number of Servings: 4
Recipe submitted by SparkPeople user ENGINEERMOM.
In a small jar, combine the vinegar, olive oil, canola oil, and dressing mix. Shake well to combine.
In a large bowl, combine all ingredients except the dressing. Pour dressing over the top and toss well to coat. I find that using a large spoon to sort of fold everything together works well.
This will keep in the fridge for several days. Not cutting the tomatoes helps extend their tastiness.
Number of Servings: 4
Recipe submitted by SparkPeople user ENGINEERMOM.
Nutritional Info Amount Per Serving
- Calories: 593.5
- Total Fat: 26.3 g
- Cholesterol: 91.7 mg
- Sodium: 818.9 mg
- Total Carbs: 48.1 g
- Dietary Fiber: 6.7 g
- Protein: 41.4 g
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