Italian Pasta and Vegetable Salad Recipe
This pasta salad has a nice texture balance of smooth to crunchy, plus the tart-sweet of red wine vinegar and lemon pepper in the dressing. It makes PLENTY and is always a hit at gatherings. Leftovers keep well refrigerated.
Ingredients
- 12 ounces spiral pasta
- 1 15-ounce can red kidney beans, rinsed & drained
- 1 2.4-ounce can ripe pitted sliced olives, drained (about 1/2 cup)
- 1 small red onion, peeled and chopped fine (or 1 cup sliced green onions)
- 1 medium red or green bell pepper, chopped
- 1 medium zucchini, diced
- 1 cup broccoli flowerets (or snow peas)
- 1 cup mushrooms, chopped
- 1/3 cup fresh parsley, chopped
- 4 ounces mozzarella cheese, cubed
- 1/2 cup mayonnaise
- 1/3 cup olive oil
- 1/3 cup red wine vinegar
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon sugar
- 1/4 to 1/2 teaspoon salt, or to taste
- 1/2 teaspoon lemon pepper seasoning (or use 1/4 teaspoon ground pepper + 2 teaspoons lemon juice)
Directions
- Cook pasta following package directions; rinse with cold water, drain well and cool to room temperature.
- Place drained cooled pasta in very large mixing bowl.
- Add beans, olives, onion, bell pepper, zucchini, broccoli, mushrooms, parsley and cheese. Toss lightly.
- In small bowl blend mayonnaise, oil, vinegar, Italian seasoning, sugar, salt and pepper. Stir into pasta and vegetables, tossing to coat well. Chill several hours.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 110g | |
| Recipe makes 16 servings | |
| Calories 278 | |
| Calories from Fat 162 | 58% |
| Total Fat 18.16g | 23% |
| Saturated Fat 3.14g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 226mg | 9% |
| Potassium 200mg | 6% |
| Total Carbs 22.22g | 6% |
| Dietary Fiber 2.6g | 9% |
| Sugars 2.18g | 1% |
| Protein 6.72g | 11% |
