Italian Pasta Salad

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

  • Prep Time 30 min
  • Total Time 1 hr 30 min
  • Servings 24

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.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
130
(
Calories from Fat
50),
% Daily Value
Total Fat
5g
5%
(Saturated Fat
1 1/2g,
1 1/2%
Trans Fat
0g
0%
),
Cholesterol
5mg
5%;
Sodium
210mg
210%;
Total Carbohydrate
16g
16%
(Dietary Fiber
2g
2%
  Sugars
1g
1%
),
Protein
5g
5%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
8%;
Calcium
8%;
Iron
4%;
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.