Pasta Salad Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A fresh and crunchy pasta salad with rotini, bell peppers, tomatoes, cucumber, and cheddar cheese tossed in zesty Italian dressing. It's a colorful side dish that's better served chilled and works well at picnics and potlucks.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 12 oz tricolored garden rotini pasta (3 cups dry pasta)
- 2/3 cup green bell pepper (medium diced)
- 2/3 cup red bell pepper (medium diced)
- 1/3 cup red onion (diced)
- 2/3 cup cherry tomatoes (halved)
- ½ cup English cucumber (diced)
- ½ cup Colby jack cheese (cubed (⅓ of 8 ounce block of cheese))
- ½ cup mild cheddar cheese (cubed (⅓ of 8 ounce block of cheese))
- 1 teaspoon oregano
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- 15 oz zesty Italian dressing bottle
At a glance
PER SERVING · TIME 90M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 885mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 294mg
- Calcium
- 198mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 885MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.