Pasta Salad

Pasta Salad
Photo by Jan Smith

Ingredients

  • 1 cup drained canned quartered artichoke hearts
  • 1 ¼ cups yellow bell pepper strips
  • 3 cups (8 ounces) uncooked vegetable rotini (corkscrew pasta)
  • 34 slices turkey pepperoni, cut into strips (about 2 ounces)
  • ¼ cup sliced ripe olives
  • ¼ cup reduced-fat Greek or Italian dressing
  • ½ cup grape or cherry tomatoes, halved
  • + 2 more ingredients
    • ½ cup (2 ounces) cubed part-skim mozzarella cheese
    • 1 ½ cups (1/4-inch-thick) slices zucchini

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta and remaining ingredients in a large bowl; toss well to combine.

View full recipe at My Recipes

Comments

Variations on Pasta Salad

  • Pasta Salad
    • 1 (4-ounce) can chopped pimiento, drained
    • 1 pound uncooked fusille
    • 1 1/2 teaspoons dried Italian seasoning
    • 2 tablespoons chopped fresh parsley
    • +7 other ingredients


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