Pizza Pasta Salad
Great summer salad.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 1/4 cup parmesan cheese
- 16 oz. rotini pasta
- 1 cup pepperoni diced (i used a 5 oz bag of the mini pep
- 1 can olives sliced
- 1 cup mozzarella cut into small pieces (i usually use about 6 string cheeses-they work so great for this!)
- 1 cup tomatoes diced (i usually leave these out since my
- 1 bottle of bernstein's restaurant recipe italian dressing
- Carbohydrate 6.53611000563412 g
- Cholesterol 150.652000129712 mg
- Fat 37.8946850328011 g
- Fiber 0 g
- Protein 57.4254300495755 g
- Saturated Fat 24.0198645207689 g
- Serving Size 1 1 Recipe (233g)
- Sodium 1499.45450130855 mg
- Sugar 6.53611000563412 g
- Trans Fat 1.97889450172006 g
- Calories 603 calories
Cook pasta according to package directions. While the pasta is boiling, you can get everything else ready to assemble. Cut up the cheese, olives and pepperoni if needed. When pasta is cooked, drain and rinse with cold water. Mix all of the ingredients together in a large bowl, cover and store in the fridge until ready to serve. You can serve it immediately if necessary, but is ideal to let it chill for at least a few hours before serving. I like to prepare this the night before so everything has a bit of a chance to marinate. Just make sure to re-stir everything up again right before serving to make sure the dressing is well mixed! Enjoy!
