Little Italy Pasta Salad
Persons
8
Prep Time
20 minutes
Cook Time
10 minutes
Total Time
30 minutes
Ingredients
- 14.5 Oz. White Fiber-Enriched Rotini Pasta
- 15 Grape Tomatoes, each cut in half (1 cup)
- 4 Oz. Genoa Salami and/or Lower Sodium Ham, cut into 1/2-inch pieces
- 4 Oz. Provolone Cheese, cut into 1/2-inch pieces
- 1/2 Medium English Cucumber, halved lengthwise and sliced 1/4-inch thick
- 2 C. Loosely Packed Spinach Leaves, sliced (about 1 cup)
- 1/2 C. Drained Mild Banana Pepper Rings
- 1/3 C. Italian Salad Dressing
- 1 tsp. Italian Seasoning
- 1/2 tsp. Salt
- 1/2 tsp. Ground Black Pepper
Instructions
- Heat large covered saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain. Rinse pasta under cold water and drain.
- In large bowl, toss pasta with remaining ingredients until well blended. Cover and refrigerate at least 2 hours or up to 2 days.
Notes
Approximate nutritional values per serving:
330 Calories, 14g Fat (5g Saturated), 21mg Cholesterol,
659mg Sodium, 43g Carbohydrates, 6g Fiber, 13g Protein
If you’re in need of a tasty, but quick side salad this summer, this Little Italy Pasta Salad is just what you need! Another great side dish option is this Tortellini Salad!
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