Soups & Salads

Italian Pasta Salad

Prep Time: 20 min  |  Servings: 10  |  Calories: 375
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Italian Pasta Salad
Prep Time
20 min

This pasta salad makes a great meal or side dish with its refreshing blend of sautéed onions, tomatoes, bell peppers and broccoli along with garbanzo beans and artichoke hearts. The big finish: Toss with freshly cooked pasta and top with Sargento® Shredded Mozzarella - Traditional Cut.

  • 16 oz. cavatappi, cooked and drained
  • 2 cups broccoli florets
  • 1 red or green bell pepper, chopped
  • 2 medium tomatoes, chopped
  • 4 green onions, sliced
  • 1 can (3.8 oz.) sliced black olives, drained
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 1 jar (12 oz.) marinated artichoke hearts, drained
  • 1 pkg. (7 oz.) sliced pepperoni
  • 1-1/2 cups Italian salad dressing
  • 1 cup (4 oz.) Sargento® Shredded Mozzarella - Traditional Cut
  1. Place broccoli in medium saucepan with boiling water 1 minute; drain and rinse with cold water. Set aside.
  2. Combine pasta, broccoli, bell pepper, tomato, green onion, olives, garbanzo beans, artichoke hearts, pepperoni and salad dressing in large bowl; stir well to coat.
  3. Refrigerate, covered, 8 hours or longer. Toss with cheese just before serving.

Serving Size 10

Calories 375

*Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving %DV*
Total Fat 23.40g 52%
Sat. Fat 6.30g 42%
Mono Unsat. Fat 7.10g
Poly Unsat. Fat 4.90g
Cholesterol 30mg 15%
Sodium 1028mg 53%
Total Carbohydrate 29g 18%
Dietary Fiber 6g 28%
Sugars 0g
Protein 15g
Vitamin A 124RE
Vitamin C 41mg 68%
Calcium 137mg 16%
Iron 2mg 22%