Dan's Pasta Salad
Nutritional Info
- Servings Per Recipe: 10
- Amount Per Serving
- Calories: 324.8
- Total Fat: 18.9 g
- Cholesterol: 11.9 mg
- Sodium: 218.9 mg
- Total Carbs: 30.4 g
- Dietary Fiber: 7.6 g
- Protein: 10.0 g
View full nutritional breakdown of Dan's Pasta Salad calories by ingredient
Introduction
This is my regular pasta salad. For a more flavorful pasta salad, add 6 ounces of pepperoni and 1/4 cup small chunks of Romano cheese. Pepperoni adds mostly fat, salt, and a little protein, so feel free to leave it out. I think it adds something extra to the flavor as long as it's consumed in moderation.Please feel free to substitute any beans for the pinto beans. Great Northern, red, black, Roman, and Garbanzo beans all work well. This is my regular pasta salad. For a more flavorful pasta salad, add 6 ounces of pepperoni and 1/4 cup small chunks of Romano cheese. Pepperoni adds mostly fat, salt, and a little protein, so feel free to leave it out. I think it adds something extra to the flavor as long as it's consumed in moderation.
Please feel free to substitute any beans for the pinto beans. Great Northern, red, black, Roman, and Garbanzo beans all work well.
Number of Servings: 10
Ingredients
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SALAD:
1 pound of whole wheat pasta (smaller pastas work best, like wagon wheels, small shells, or small rigatoni).
1 pound can of pinto beans, drained and rinsed, OR 1/2 pound dried pinto beans.
3 cups broccoli florets (steamed for three minutes)
4 ounces of sharp cheddar cheese, diced to 1/4" pieces
1 medium green bell pepper, cut into 1/4" pieces
1/2 of a medium red onion, chopped
1 cup chopped carrots
1/3 cup sliced black olives
1/2 medium Italian squash, 1/4" slices cut in quarters.
DRESSING:
2/3 cup olive oil
1/4 cup lemon juice
2 Tbsp red wine vinegar
1-1/2 tsp Italian seasoning (or 1 tsp oregano)
1/4 tsp coarsely-ground black pepper
Directions
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 per 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 per 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.