Italian Confetti Pasta Salad

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Nutritional Info
  • Servings Per Recipe: 18
  • Amount Per Serving
  • Calories: 218.3
  • Total Fat: 4.3 g
  • Cholesterol: 17.1 mg
  • Sodium: 571.3 mg
  • Total Carbs: 34.6 g
  • Dietary Fiber: 1.0 g
  • Protein: 9.8 g

View full nutritional breakdown of Italian Confetti Pasta Salad calories by ingredient
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Introduction

A colorful mix of veggies, pasta, turkey pepperoni, and mozzarella cheese makes this lowfat pasta salad not only look great, but it's healthier than most! (See my note about sodium below the ingredients list). A colorful mix of veggies, pasta, turkey pepperoni, and mozzarella cheese makes this lowfat pasta salad not only look great, but it's healthier than most! (See my note about sodium below the ingredients list).
Number of Servings: 18

Ingredients

    Wacky Mac Pasta Spirals, 24 oz (2 packages)
    Tomatoes, grape 9 oz (approximately 36 tomatoes)
    Hormel Pillow Pak Sliced Turkey Pepperoni, 4 servings (2/3 of pillow pack)
    Wish-Bone Fat Free Italian Dressing, 40 tbsp (two and a half 8-oz bottles or one 16 oz bottle and half of one 8 oz bottle)
    Bel Gioioso Fresh Mozzarella Ciliegine (1/3 oz. "cherry size"), 8 oz (one container, drained)
    Great Value Sliced Ripe Black Olives, 8 tbsp (one can, drained)
    Onions, raw, .5 cup, red or white, chopped
    Green Peppers (bell peppers), 1 cup, chopped
    Peppers, sweet, red, raw, sliced, 1 cup chopped

    Note: For those who are watching sodium intake, substitute the Wish Bone dressing with a brand like Annie's Naturals Balsamic Vinaigrette (more calories, at 110 calories per 2 Tablespoons but only 60 mg of sodium) or Drew's All Natural Dressings, (averages about 70 calories per 1 Tablespoon and about 75 mg of sodium). You could also make your own dressing with Olive Oil and Balsamic or other vinegar and fresh or dried herbs to taste.

Directions

This colorful pasta salad makes 18 servings, at about 1 cup each.


Cook pasta according to package directions, then drain and rinse in cold water to stop the cooking process. While pasta is cooking, prepare the vegetables by chopping peppers and onions to a medium dice.


After pasta has been drained and cooled, toss all ingredients in a large bowl, coating everything with the dressing. Refrigerate pasta salad until ready to serve. Before serving, toss the salad again to re-coat the ingredients with the dressing. Crack fresh black pepper over the top for added zing!

Number of Servings: 18

Recipe submitted by SparkPeople user JANESAYS2006.

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