Dan's Pasta Salad with Romano and Pepperoni
- Minutes to Prepare:
- Minutes to Cook:
- 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" pieces1 ounce of Romano (or other hard) cheese, broken up (about 1/4 inch rough chunks)1 medium green bell pepper, cut into 1/4" pieces1/2 of a medium red onion, chopped1 cup chopped carrots1/3 cup sliced black olives1/2 medium zucchini6 ounces of pepperoniDRESSING:2/3 cup olive oil1/4 cup lemon juice2 Tbsp red wine vinegar1-1/2 tsp Italian seasoning (or 1 tsp oregano)1/4 tsp coarsely-ground black pepper
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.
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.
Nutritional Info 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
Member Reviews