Pasta Salad

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

Cook pasta according to package directions, omitting salt and fat; drain. Place pasta and remaining ingredients in a large bowl; toss well to combine. (serving size: 1-1/2 cups).

Date Added:March 04, 2007
Source:Cooking Light
Meals:Lunch, Picnic
Course:Side Dish

Assemble, Stovetop


2006, 2008