Italian Pasta Salad

Italian Pasta Salad

Vegetables provide a simple addition to a no-fuss pasta salad. Perfect if you love Italian cuisine.

Prep Time

30

Minutes

Total Time

1:30

Hr:Mins

Makes

24

(1/2

Dressing
1/4
cup marinade from the artichoke hearts
1/4
cup olive oil
2
tablespoons red wine vinegar
2
tablespoons finely chopped basil
1
tablespoon finely chopped Italian parsley
2
teaspoons Dijon mustard
1/4
teaspoon salt
1/2
teaspoon pepper
Salad
1
package (12 oz) rainbow rotini pasta
1
jar (12 oz) marinated artichoke hearts, drained, marinade reserved
8
oz mozzarella cheese, cut into 1/2 inch cubes
1
English (seedless) cucumber, chopped (about 2 cups)
1
pint (2 cups) cherry tomatoes, cut in half
1
cup finely chopped red onion
1
cup sliced radishes
1
stalk celery, chopped (1/3 cup)
1/3
cup sliced green olives
4
medium green onions, sliced (1/4 cup)
  1. In small jar with tight-fitting lid, shake dressing ingredients.
  2. Cook pasta as directed on package; drain. Rinse with cold water to cool; drain well.
  3. In large bowl, stir together remaining salad ingredients with pasta. Pour dressing over top; toss gently to coat. Refrigerate at least 1 hour before serving.
Makes 24 (1/2 cup) servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 130
    • (Calories from Fat 50),
  • Total Fat 5g
    • (Saturated Fat 1 1/2g,
    • Trans Fat 0g),
  • Cholesterol 5mg;
  • Sodium 210mg;
  • Total Carbohydrate 16g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 2 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 1 Fat;
    Carbohydrate Choices:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.