Italian Pasta Salad

Italian Pasta Salad
Recipe type: Salads
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
An easy pasta salad with a touch of salty goodness. Low cholesterol.
  • 8 oz pasta, such as fusilli or penne
  • 4 oz light provolone cheese, cut into small cubes
  • 1 cup cherry tomatoes, halved or quartered, if large
  • ⅓ cup diced red onions
  • ½ large red bell pepper, cut into thin 1½ inch strips
  • ⅓ cup Kalamata olives (optional)
  • ⅓ cup finely chopped fresh parsley
  • Dressing Ingredients:
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon Mustard
  • 1 large clove garlic, minced
  • 1 teaspoon dried basil leaves
  • 1 teaspoon dried oregano leaves
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  1. Cook pasta in a large pot of boiling salted water until tender but still firm. Drain; rinse under cold water and drain well.
  2. In a large serving bowl, combine pasta, cheese cubes, tomatoes, onions, bell peppers, olives and parsley.
  3. Dressing: In a bowl, combine oil, vinegar, mustard, garlic, basil, oregano, salt and pepper.
  4. Pour dressing over pasta mixture; toss until well-coated.
  5. Let stand at room temperature for up to 30 minutes, allowing flavors to blend. Refrigerate if making ahead.
Nutrition Information
Calories: 305 Fat: 13g Saturated fat: 3g Carbohydrates: 36g Sodium: 375mg Fiber: 3g Protein: 12g Cholesterol: 6mg


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