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Italian Pasta Salad

Italian Pasta Salad

Prep 30 min
Total 1 hr 30 min
Servings 24

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

By Betty Crocker Kitchens

Updated June 22, 2010

Ingredients

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)

Steps

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 Facts

Serving Size: 1 Serving

Calories: 130
Calories from Fat: 50

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 1 1/2g 9% Trans Fat 0g
Cholesterol: 5mg; 2%
Sodium: 210mg; 9%
Potassium: 150mg; 4%
Total Carbohydrate: 16g; 5%
Dietary Fiber 2g 10% Sugars 1g
Protein: 5g

% Daily Value*:

Vitamin A: 4%; 4%
Vitamin C: 8%; 8%
Calcium: 8%; 8%
Iron: 4%; 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 Choice

1

*Percent Daily Values are based on a 2,000 calorie diet.

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