Pasta Salad (Reduced Sodium and Fat)

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Nutritional Info
  • Servings Per Recipe: 15
  • 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

View full nutritional breakdown of Pasta Salad (Reduced Sodium and Fat) calories by ingredient



Number of Servings: 15

Ingredients

    2 12-oz boxes TriColor Rotini
    1 bell pepper, chopped
    1 red bell pepper, chopped
    1/2 cup chopped red onion
    1/2 small jar sliced green olives
    1 small can sliced black olives
    1 tsp dried basil (app.)
    1 tsp dried oregano (app.)
    1 tsp black pepper
    1 cup cider vinegar or red wine vinegar
    2 tablespoons extra virgin olive oil
    4 oz grated italian blend cheese

Directions

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.