Pasta Salad with Italian Dressing Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A colorful pasta salad with prosciutto, fresh mozzarella, banana peppers, tomatoes, olives, and basil tossed in Italian dressing. A cured-meat-forward dish ideal for potlucks and warm weather meals.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 16 ounces dry pasta (I like bow-tie)
- 1 cup Italian salad dressing (I like our homemade Italian salad dressing best but store-bought works, too)
- 4 ounces prosciutto
- 8 ounces mini bocconcini (or regular bocconcini cut in half)
- 1 green bell pepper (diced)
- 1 cup cherry tomatoes (sliced in half)
- ¾ cup olives
- ¼ cup thinly sliced red onion
- ½ cup thinly sliced basil leaves
- ½ cup Italian parsley (chopped)
- Optional: 1 cup banana peppers
- ½ cup grated parmesan cheese
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 735mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 186mg
- Calcium
- 80mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 735MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.