Classic Italian Pasta Salad
Try this Classic Italian Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegan
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
dairy free
- 1 tsp olive oil
- 1 red bell pepper seeded and chopped
- 1 lb. tri colored rotini pasta uncooked
- 1 cup broccoli florets cut into small pieces
- 1 1/2 cups thick sliced english cucumber
- 1 (6 oz) can medium black olives sliced
- 1/2 of a purple onion diced
- 1 cup sliced pepperoni quartered
- 1 1/2 cup italian salad dressing
- Carbohydrate 4.90125416666667 g
- Cholesterol 7.35 mg
- Fat 11.6048541665167 g
- Fiber 0.693583306074142 g
- Protein 2.3238 g
- Saturated Fat 2.37733999997929 g
- Serving Size 1 1 Serving (103g)
- Sodium 608.131041666664 mg
- Sugar 4.20767086059252 g
- Trans Fat 2.03497208332927 g
- Calories 130 calories
Bring a large pot of water to a boil and add the pasta and 1 tsp olive oil. Cook until the pasta is al dente, and then add the broccoli florets. Cook 2 more minutes and then stain pasta and broccoli in a colander and run cold water over it until the pasta and broccoli are cooled. Drain completely and set aside.In a large bowl combine the sliced cucumber, red bell pepper, olives, onion and pepperoni. Add in the pasta and broccoli and stir to combine. Pour in the dressing and toss to coat.Cover and store in the fridge until ready to serve (up to 4 hours ahead of time for best results). Stir again before serving. Enjoy!
