Perfect Pasta Salad
Homemade dressing from staples in my cupboard makes this pasta salad a keeper for me. My kids make special requests for it and it never lasts long in the refrigerator.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon oregano
- 3/4 cup extra virgin olive oil
- 1 box tri-colored pasta
- 1 cup green peppers chopped
- 1 cup cherry tomatoes cut in half
- 1/2 cup red onion finely chopped
- 1 can black olives (2.25 oz.) **optional
- 1 jar marinated artichoke hearts cut to bite size
- 3/4 cup red wine vinegar i prefer pompeian
- 1 cup bite size pepperoni or summer sausage
- Carbohydrate 11.602036017639 g
- Cholesterol 0 mg
- Fat 13.0603561220681 g
- Fiber 2.10063892804768 g
- Protein 1.27396049800862 g
- Saturated Fat 1.81697311263037 g
- Serving Size 1 1 Serving (127g)
- Sodium 25.3017107019708 mg
- Sugar 9.5013970895913 g
- Trans Fat 0.398664778081656 g
- Calories 166 calories
Mix together dressing first (last five ingredients). Set aside until sugar is completely dissolved. Cook pasta according to box. Rinse under cold water until cool, pour into a large bowl. Add chopped ingredients. Mix in the dressing, keep some dressing aside to freshen up leftovers.
