Italian Pasta Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Italian Pasta Salad calories by ingredient
Introduction
I usually eat this as a dinner salad.Olive oil has a tendancy to harden unpleasantly when chilled. By using half canola, half olive oil, you get the benefits of olive oil while keeping the dressing liquid. I usually eat this as a dinner salad.
Olive oil has a tendancy to harden unpleasantly when chilled. By using half canola, half olive oil, you get the benefits of olive oil while keeping the dressing liquid.
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 diced
1 pint grape tomatoes - DO NOT CUT
~1/2 c. chopped raw onion (I like red)
1 lb chicken breast, cooked and diced
16 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 mix
1/4 c. red wine vinegar
2 T canola oil
2 T olive oil
Directions
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.