Italian Pasta Salad
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Well Plated · by Erin Clarke★ 4.9 (49)

Italian Pasta Salad

NUTRITION · PER SERVING30M COOK
CAL 9%·PRO 16%
CARBS 25G57% OF CAL
4G FIBER18G OTHER4G TOTAL SUGAR
FAT 6G32% OF CAL
2G SAT4G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty Italian pasta salad with broccoli, pepperoni, and vegetables tossed in a homemade Italian dressing. No mayo, made with wholesome ingredients, great for crowds.

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Nutrition & ingredients

Ingredients

serves 8
  • 8 ounces uncooked whole wheat rotini (fusilli, or similar pasta)
  • 1 1/2 cups broccoli florets (cut into bite-sized pieces)
  • 1 cup cherry tomatoes (halved (or grape tomatoes))
  • 1 small orange or yellow bell pepper (cored and diced (or yellow bell pepper))
  • 1/3 cup sliced turkey pepperoni (quartered)
  • 1/4 cup diced red onion (about 1/2 a small onion)
  • 2.5 ounces sliced black olives (rinsed and drained (1 small can))
  • 1/2 cup reduced-fat crumbled feta cheese
  • 3 tablespoons fresh parsley (chopped)
  • 1 small ripe tomato (cut in half)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon non-fat plain Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 1 teaspoon honey
  • 1/2 teaspoon minced garlic
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon ground black pepper
PREP
20M
SODIUM
320MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.