Fat Free Italian Pasta Salad
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Try this Fat Free Italian Pasta Salad recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 1/4 teaspoon ground black pepper
- 1 16 oz. package rotini
- 1 can garbonzo beans
- 1 yellow/orange pepper diced
- 1 cucumber, sliced and cut in quarters (triangle-sha
- 1 bunch green onions finely diced
- 2 plum tomatoesdiced (including seeds)
- 1 bunch fresh broccoli florets blanched
- 1 small can sliced black olives (optional)
- 1 8 oz. bottle fat free italian salad dressing (i use
- 1 half cup white vinegar
- Carbohydrate 96.3933101175736 g
- Cholesterol 0 mg
- Fat 4.86012630844909 g
- Fiber 18.8314497535452 g
- Protein 21.08635239195 g
- Saturated Fat 0.506439152979818 g
- Serving Size 1 1 Recipe (425g)
- Sodium 1270.45940458445 mg
- Sugar 77.5618603640284 g
- Trans Fat 1.08404016110045 g
- Calories 507 calories
Prepare (slice and dice) vegetables (except broccoli) as directed above. Place in large container with tight lid. Add vinegar, dressing, and pepper; cover and shake. Boil rotini to desired tenderness in heavily salted water. When rotini has less than 2 minutes to cook, add broccoli florets to blanch and finish rotini cooking time. Drain rotini and broccoli and rinse under cold water. Add to container of vegetables and shake well. Refrigerate before serving. 24 hours is best. The longer it sits in fridge, the better the flavor.
